Gluten-Free Sweet Potato Cornbread

Hi Bakers,  I had never heard of this type of cornbread until I saw a recipe from Cook's Illustrated holiday recipe magazine. I was hoping the potato would help with the dryness that cornbread suffers from and that gluten-free bakes are notoriously for. This bread is a lightly sweet and heartier version of traditional cornbread. It tastes a bit like sweet potato and stays moist the next day. It is a bit denser and browns faster too. Even days after baking, this bread wasn't dry. Thanks, sweet potato! Try this unique and fun version of cornbread and jazz up your favorite chili recipe with a new favorite -Carolyn

Gluten-Free Sweet Potato Cornbread

Adapted for gluten-free from the Sweet Potato Cornbread Recipe from Cook’s Illustrated

Dry Ingredients

1 1/4 cups cornmeal

3/4 cup Cup4Cup Multipurpose Gluten-Free Flour

1/4 cup brown sugar

1/2 tablespoon tapioca starch

1 teaspoon sweet rice flour

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

Wet ingredients

8 tablespoons butter, melted + 1 tablespoon for the pan

4 large eggs

1/2 cup + 2 tablespoons milk

1 3/4 cups  sweet potato, mashed and cooked*

Preheat oven to 425F and place rack in the center position. 

In a large bowl, whisk together the dry ingredients and set aside. Place the cast iron pan in the oven for a few minutes to heat it up. Add 1 tablespoon of butter and swirl it around to cover the bottom. Set aside while you mix the wet ingredients into the dry until just combined. Scoop batter into the hot cast iron pan and bake for  25-30 minutes or until it tests done in the center. Cover with foil for the remainder of the bake if the bread is browning too much. Let cool in pan and then move to a rack and enjoy! 

*I microwaved the sweet potato in a covered dish until it was soft, Then let it cool. I peeled it and mashed it fine.