Sweet Potato Cornbread

January 19, 2015Teresa

Gluten Free Living – 2015

Sweet Potato Cornbread is mouthwatering. I love a good cornbread recipe, and I’ve not been shy in trying out new ones frequently. I actually prefer sweet cornbreads to regular. And, I love recipes that incorporate good things like pumpkin, sweet potatoes, bacon, jalapenos, green chiles, sausage or other great stuff like that. Yes, I’m a cornbread lover and I’m not ashamed to say it!

But every now and then I get burned and a recipe turns out so awful I have to start completely over. That happened when I made this recipe from Paula Deen’s Test Kitchen. I expected a lot more from this recipe than it delivered. After cooking the recipe for 45 minutes it was still not done in the middle. The shredded sweet potato didn’t cook in that length of time either. The pieces of sweet potato were still hard and chewy! Even my husband said the cornbread wasn’t sweet enough. On top of that, the cornbread just really didn’t have a very good flavor. Yikes.

So I started from scratch. I liked the idea of making a sweet potato cornbread. But I wanted a moist cornbread that was significantly sweeter and not overwhelmed with salt. I also pre-cooked the sweet potato and added mashed sweet potato to the mix. Now, if you don’t fancy sweet potatoes, this cornbread isn’t for you!

I love sweet potatoes in ANYTHING so my palate will enjoy this probably more than most people. Sweet Potato Cornbread has a lovely, savory, sweet potato taste. Because I used honey instead of sugar those deep flavors are also incorporated. I decided to make this recipe as healthy as I could by substituting gluten free flour for regular flour. I also used a stone-ground cornmeal which is not as finely ground as many commercial cornmeals and the taste is superb.

While I tinkered with a basic cornbread recipe, I was afraid to do too much this first go around. I didn’t want to overwhelm the recipe with lots of stuff. I think it could probably use some spices as well as some savory additions like onions or leeks, but that’s for another time and another place.

If you are like me and enjoy delicious cornbread recipes, let me recommend: Gluten Free Honey Cornbread, Southern-Style Cornbread, Molasses Cornbread, Boston Market Cornbread, Mexican Cornbread, Honey Buttermilk Cornbread, Sweet Cornbread, Broccoli Bread, or Bacon Jalapeno Cornbread. All are wonderful ways to serve cornbread.

So I present to you, Sweet Potato Cornbread. It’s a tasty alternative to regular cornbread and a cornbread that is decidedly different yet worth trying out. If you are not gluten intolerant you can use regular flour in the recipe. As I state in the recipe card below, honey is not as sweet as sugar. So if you’re trying to keep this recipe healthier you may want to increase the honey and make it slightly sweeter. I don’t think I would increase the amount of sweetener if you use plain sugar. You may also want to include a tablespoon of molasses in the batter or sprinkle a couple of tablespoons of brown sugar on top before baking for a richer, fuller flavor.

No matter how you make it, Sweet Potato Cornbread is terrific for breakfast or dinner!

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Sweet Potato Cornbread combines sweet potatoes and cornbread for a savory and tasty treat.

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This cornbread is great for breakfast or dinner.

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I served Sweet Potato Cornbread with King Ranch Chicken and Beef and Barley Soup.

Here’s what I did. 

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I used these ingredients.

However, when I made this recipe in January 2015 gluten free flour options were very limited. I would NOT recommend using Pamela’s gluten free flour. My personal preference is Cup4Cup.

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Place cornmeal, gluten free flour, baking powder and salt in a mixing bowl. Stir ingredients to combine.

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Cut in cold, unsalted butter with a pastry blender until mixture resembles coarse meal.

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Add eggs, sour cream, honey and buttermilk.

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Bake a sweet potato and mash with a fork.

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Add sweet potato to other ingredients and stir well to combine.

Sweet Potato Cornbread | Can't Stay Out of the Kitchen | this fantastic #cornbread includes #SweetPotatoes for a delightfully #southern spin on traditional cornbread #recipes. This #healthy version is #GlutenFree & #CleanEating. Terrific #SideDish for company or #holiday menus like #FathersDay. We enjoy it for #Breakfast as well as dinner. #SweetPotatoCornbread

Spray an 8×12″ glass baking dish with cooking spray. Pour sweet potato mixture into prepared baking dish. If desired sprinkle a couple of tablespoons of brown sugar over top of the cornbread if you want a sweeter cornbread.

I would also recommend smoothing the top.

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Bake at 425 for 15 minutes. Tent cornbread with foil to prevent over browning. Bake an additional 15-20 minutes or until cornbread springs back when touching with finger.

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Allow cornbread to cool before cutting and serving.

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Sweet Potato Cornbread works really well with soups on cold, winter nights.

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This southern-style cornbread recipe will really hit the spot.

Sweet Potato Cornbread | Can't Stay Out of the Kitchen | this fantastic #cornbread includes #SweetPotatoes for a delightfully #southern spin on traditional cornbread #recipes. This #healthy version is #GlutenFree & #CleanEating. Terrific #SideDish for company or #holiday menus like #FathersDay. We enjoy it for #Breakfast as well as dinner. #SweetPotatoCornbread

Sweet Potato Cornbread is wonderful for breakfast or dinner.

Here’s the recipe.

SWEET POTATO CORNBREAD

(My own concoction)

Print Recipe
Sweet Potato Cornbread BigOven - Save recipe or add to grocery list Yum
Sweet Potato Cornbread is the ultimate in comfort food. This is so wonderful with a bowl of hot soup or chili. We also like to serve it for breakfast. This tasty cornbread is a clean eating recipe using honey instead of sugar and wholesome dairy ingredients. It also uses stone ground cornmeal and gluten free flour instead of regular flour. If you enjoy cornbread, this southern-style recipe is terrific.
Sweet Potato Cornbread | Can't Stay Out of the Kitchen | this fantastic #cornbread includes #SweetPotatoes for a delightfully #southern spin on traditional cornbread #recipes. This #healthy version is #GlutenFree & #CleanEating. Terrific #SideDish for company or #holiday menus like #FathersDay. We enjoy it for #Breakfast as well as dinner. #SweetPotatoCornbread
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
Sweet Potato Cornbread | Can't Stay Out of the Kitchen | this fantastic #cornbread includes #SweetPotatoes for a delightfully #southern spin on traditional cornbread #recipes. This #healthy version is #GlutenFree & #CleanEating. Terrific #SideDish for company or #holiday menus like #FathersDay. We enjoy it for #Breakfast as well as dinner. #SweetPotatoCornbread
Instructions
  1. Measure cornmeal, gluten free flour, baking powder and salt and place in large mixing bowl.
  2. Stir to combine.
  3. Add cold butter and blend with a pastry blender until mixture becomes like coarse meal.
  4. Add eggs, buttermilk, sour cream, honey and mashed sweet potato and stir to combine but just until moistened.
  5. Do not overmix.
  6. Spread batter into a greased 8x12” glass baking dish.
  7. Bake at 425° for about 15 minutes.
  8. Cover loosely with foil to prevent over-browning.
  9. Bake an additional 15-20 minutes or when cornbread springs back when touched with finger.
  10. Cool before cutting into squares.
Recipe Notes

NOTE: Preparation time does not include time required to bake sweet potato.

NOTE: If you like a really sweet cornbread, increase honey to 2/3 cup. (Granulated sugar is sweeter than honey and will probably already be sweet enough without increasing the sugar content).

NOTE: You can also increase the sweetness by adding two tablespoons of brown sugar and sprinkling it on the top of the cornbread batter before baking.

NOTE: If you want a richer, deeper flavor, add a tablespoon of molasses to the batter.

NOTE: I do not recommend using more than 1 1/2 cups of sweet potato - even 1 cup is sufficient enough to add the flavor. Otherwise, it will totally overpower the cornbread.

NOTE: I do not recommend Pamela's baking and pancake mix for this recipe (or any of Pamela's GF products.) But that was all that was available in early 2015. It has an odd taste and does not have a direct one-to-one equivalence for baking. My personal favorite GF flour is Cup4Cup. But there are many good GF flours available now (circa 2019).

© Can’t Stay Out of the Kitchen

 

[b]Sweet Potato Cornbread[/b]
 
Recipe Type: Breads, Rolls and Muffins
Cuisine: Southern
Author: Teresa Ambra – my own creation
Prep time:
Cook time:
Total time:
Serves: 12
This tasty cornbread is a clean eating recipe using honey instead of sugar and wholesome dairy ingredients. This recipe uses stone ground [url href=”http://www.wayside.org/” target=”_blank” title=”stone ground cornmeal – wayside inn”]cornmeal[/url] and [url href=”http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/” target=”_blank” title=”pamela’s gluten free flour”]gluten free flour[/url] instead of regular.
Ingredients
  • 1 cup [url href=”http://www.wayside.org/” target=”_blank” title=”wayside inn stone ground cornmeal”]Wayside Inn stone-ground cornmeal [/url](or regular cornmeal, not cornmeal mix)
  • 1 cup [url href=”http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/” target=”_blank” title=”pamela’s baking and pancake mix”]Pamela’s [/url]Gluten Free Baking and Pancake Mix
  • ½ cup honey or sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 4 tbsp. cold [url href=”http://www.landolakes.com/” target=”_blank” title=”land o’ lakes unsalted butter”]Land O’ Lakes[/url] unsalted butter
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup sour cream
  • 1 large sweet potato, cooked and mashed (about 1 to 1 ½ cups mashed sweet potato)
Instructions
  1. Measure cornmeal, gluten free flour, baking powder and salt and place in large mixing bowl.
  2. Stir to combine.
  3. Add cold butter and blend with a pastry blender until mixture becomes like coarse meal.
  4. Add eggs, buttermilk, sour cream, honey and mashed sweet potato and stir to combine but just until moistened.
  5. Do not overmix.
  6. Spread batter into a greased 8×12” glass baking dish.
  7. Bake at 425° for about 15 minutes.
  8. Cover loosely with foil to prevent over-browning.
  9. Bake an additional 15-20 minutes or when cornbread springs back when touched with finger.
  10. Cool before cutting into squares.
 
Notes
Preparation time does not include time required to bake sweet potato.[br][br]If you like a really sweet cornbread, increase honey to 2/3 cup. (Granulated sugar is sweeter than honey and will probably already be sweet enough without increasing the sugar content).[br][br]You can also increase the sweetness by adding two tablespoons of brown sugar and sprinkling it on the top of the cornbread batter before baking.[br][br]If you want a richer, deeper flavor, add a tablespoon of molasses to the batter.[br][br]I do not recommend using more than 1 1/2 cups of sweet potato – even 1 cup is sufficient enough to add the flavor. Otherwise, it will totally overpower the cornbread.
Sweet Potato Cornbread | Can't Stay Out of the Kitchen | this fantastic #cornbread includes #SweetPotatoes for a delightfully #southern spin on traditional cornbread #recipes. This #healthy version is #GlutenFree & #CleanEating. Terrific #SideDish for company or #holiday menus like #FathersDay. We enjoy it for #Breakfast as well as dinner. #SweetPotatoCornbread

While Sweet Potato Cornbread has a different taste than many cornbreads, I really enjoyed the addition of sweet potatoes to cornbread. 

Sweet Potato Cornbread | Can't Stay Out of the Kitchen | this fantastic #cornbread includes #SweetPotatoes for a delightfully #southern spin on traditional cornbread #recipes. This #healthy version is #GlutenFree & #CleanEating. Terrific #SideDish for company or #holiday menus like #FathersDay. We enjoy it for #Breakfast as well as dinner. #SweetPotatoCornbread

Sweet Potato Cornbread is a healthier, clean eating version than many cornbread recipes.

Sweet Potato Cornbread | Can't Stay Out of the Kitchen | this fantastic #cornbread includes #SweetPotatoes for a delightfully #southern spin on traditional cornbread #recipes. This #healthy version is #GlutenFree & #CleanEating. Terrific #SideDish for company or #holiday menus like #FathersDay. We enjoy it for #Breakfast as well as dinner. #SweetPotatoCornbread

Every bite is delicious. 🙂

You may also enjoy these delicious recipes!

Sweet Cornbread

Sweet Cornbread | Can't Stay Out of the Kitchen | this is one of the best #cornbread #recipes you'll ever eat! It used a can of #CreamedCorn so it's hearty, filling and totally satisfying. It's wonderful for any main dish meal. #corn #cornmeal #SweetCornbread

Molasses Cornbread

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Bacon Jalapeno Cornbread

Bacon Jalapeno Cornbread | Can't Stay Out of the Kitchen | these #CornPones are absolutely delicious. They're made with #GreekYogurt & #GlutenFree flour. They also use #bacon, #jalapenos & #Gruyere #cheese. Great side for #FathersDay or any #TexMex meal. #cornbread #BaconJalapenoCornbread

19 Comments

  • Elizabeth

    December 23, 2018 at 10:04 pm

    Has anyone tried this in a standard size miffin tin? I’m making this for Christmas and muffins will be more kids friendly and easier to pass. If you have made them, could you please provide cooking time & any tips. Love this recipe. I’m GF, ur my sister isn’t & she can’t get enough. A y

    1. Teresa

      December 24, 2018 at 7:10 am

      Hi, Elizabeth. I’ve never made it in muffin tins before, but this is what I would recommend: Grease muffin tins well (or use paper liners and spray them with cooking spray). Bake for 5 minutes at 425 degrees. Reduce heat to 350. Bake an additional 18-20 minutes or until a toothpick inserted in center comes out clean. The high temperature should allow the muffin to raise properly, while the reduction in temperature will allow the muffin to hold that shape. These directions are for regular or large sized muffin tins, not miniature muffin tins. Those would probably only take about 10 minutes to bake completely. Enjoy.

  • Tony Beneventi

    July 18, 2017 at 9:11 am

    I was wondering if this recipe would work as a muffin

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    July 23, 2015 at 11:22 am

    I have been looking around for a good cornbread recipe that I want to stick with. I tend to like the saltier cornbreads, but my husband likes both sweet and salty. I’m going to have to give this a try! http://www.ourfoodieappetite.com/zynodoa-restaurant-review-staunton-va/

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  • Linda Bode

    February 3, 2015 at 8:12 am

    This will be a very interesting recipe to try. Cornbread is one of my favorites and will welcome using healthier ingredients including the gluten free flour. I will post a comment after I try this one!!

    1. Teresa

      February 3, 2015 at 8:38 am

      It does kind of have an exotic taste, but I really enjoyed it. I do suggest tasting the batter, Linda, before you bake it and see if you would like it sweeter. Add additional honey if you want a sweeter cornbread.

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  • Shari Kelley

    January 19, 2015 at 5:01 pm

    I love sweet potatoes so I think I would really like this cornbread. All of your different versions of cornbread look good to me. Which one is your favorite, Teresa? My brother-in-law eats gluten free so I am always interested in the gluten free posts you do, even though we don’t eat gluten free. Thanks for another great recipe!

    1. Teresa

      January 19, 2015 at 5:08 pm

      My favorite would be the Gluten Free Honey Cornbread. But Shari, you (or your brother-in-law) can substitute gluten free flour in any of these cornbreads that call for flour and they will turn out fine. I also really like the Sweet Cornbread. He can use gluten free flour in that one, too. Thanks for stopping by, Shari. I always enjoy reading your comments.

  • Kelsey

    January 19, 2015 at 3:21 pm

    Oh yum! I’ve made sweet potato cornbread before, but it was not gluten free, and it ended up being tasty, but pretty crumbly. I want to try this recipe ASAP! Thanks for sharing 🙂 // strawberrymint.org //

    1. Teresa

      January 19, 2015 at 3:25 pm

      Hi, Kelsey. This one is definitely not crumbly. As I said to another person who commented, you can use a gluten free rice flour but I would stay away from potato flour or coconut flour. Also if you prefer a really sweet cornbread you may want to increase the honey or sprinkle a couple of tablespoons of brown sugar on top of the batter before baking. Please let me know how it turns out for you. Thanks for stopping by.

  • Terri

    January 19, 2015 at 1:13 pm

    Teresa,
    Do you think it would make much difference to use straight gluten free flour instead of the baking mix you suggested? I have lots of the flour leftover from Christmas baking and don’t want to buy the mix. My daughter (who lives elsewhere) is the one who can’t do gluten. I would like to make it gluten free. Thanks.
    Terri

    1. Teresa

      January 19, 2015 at 2:31 pm

      If you have all purpose gluten free flour that would probably work best because it assimilates several different kinds of gluten free flours. I would not use coconut flour or potato flour. You might be able to get away with a garbanzo bean flour, but a rice flour would probably work the best. Hope you enjoy it, Terri. And feel free to take some of my suggestions and add a little more honey or sprinkle some brown sugar over top if you like a sweeter cornbread.

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