Total Time: 45 minutes Serves: 10
Recipe By: Salted Plains
This gluten-free sweet potato cornbread is bursting with sweet potatoes and sweetened with maple syrup. Easy to throw together and perfect for a crowd. To make dairy-free, substitute vegan buttery sticks for the butter.
Ingredients
- ½ cup unsalted butter (or vegan butter) 1 stick
- 1 ½ cups corn flour or medium grind cornmeal
- 1 ½ cups almond flour/meal
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp ground cinnamon
- ½ cup maple syrup
- 1 ½ cups cooked sweet potato – about 2 medium, skins discarded
- 3 large eggs room temperature
- ½ tsp pure vanilla extract
- 1 cup non-dairy buttermilk *see note
*To make non-dairy buttermilk, add 1 tablespoon of apple cider vinegar to 1 cup non-dairy milk of choice. Stir well and let it sit for 10 minutes at room temperature before using.
1. Preheat oven to 375 degrees. Put stick of butter in a 12-inch cast iron skillet and place on middle rack of oven until butter is melted.
2. In a medium bowl combine corn flour, almond flour, salt, baking powder, baking soda, and cinnamon, In a large bowl beat maple syrup and sweet potatoes until combined. Beat in eggs, followed by vanilla extract. In batches, alternate adding dry ingredients and buttermilk until well combined.
3. Remove skillet with melted butter from oven. Make sure butter evenly coats the pan and pour the excess into the batter and mix well.
4. Pour batter into skillet and place on middle rack. Bake 25-35 minutes until golden brown and a toothpick inserted comes out clean. Allow to cool at least 10 minutes before serving.