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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

Teresa Ambra
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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine Southern
Servings 16
Calories 165 kcal

Equipment

  • 1 large mixing bowl
  • measuring cups
  • measuring spoons
  • 1 pastry blender
  • 1 small baking dish or roasting pan to bake the sweet potato
  • 1 8x12" glass baking dish
  • 1 spatula

Ingredients
  

  • 1 cup Wayside Inn stone-ground cornmeal or regular cornmeal, not cornmeal mix
  • 1 cup gluten free flour (see note below)
  • 1/2 cup granulated sugar or honey
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsp. unsalted butter cold
  • 2 large eggs
  • 1 cup buttermilk or soured milk
  • 1/2 cup sour cream
  • 1 large sweet potato cooked and mashed, (about 1 to 1 ½ cups mashed sweet potato)

Instructions
 

  • Measure cornmeal, gluten free flour, baking powder and salt and place in large mixing bowl.
  • Stir to combine.
  • Add cold butter and blend with a pastry blender until mixture becomes like coarse meal.
  • Add eggs, buttermilk, sour cream, honey and mashed sweet potato and stir to combine but just until moistened.
  • Do not overmix.
  • Spread batter into a greased 8x12” glass baking dish.
  • Bake at 425° for about 15 minutes.
  • Cover loosely with foil to prevent over-browning.
  • Bake an additional 15-20 minutes or when cornbread springs back when touched with finger.
  • Cool before cutting into squares.

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
[nutrition-label]

Nutrition

Calories: 165kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 37mgSodium: 197mgPotassium: 143mgFiber: 2gSugar: 9gVitamin A: 3210IUVitamin C: 1mgCalcium: 95mgIron: 1mg
Keyword bread, corn, cornbread, gluten free, sweet potatoes
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