Sweet-Potato Cornbread

This is a delicious cornbread that makes a great treat with breakfast or afternoon tea! I am grateful to Karina, the Gluten-Free Goddess, for this and many other recipes that have made living gluten-free a joy.


  • 1/2 cup extra light olive oil
  • 3 large eggs
  • 3/4 cup sweet potato puree (I make my own by roasting whole sweet potatoes, then peeling and mashing them)
  • 3/4 cup light brown sugar, packed
  • 1 t. bourbon vanilla extract
  • 1 cup stone-ground (fine) cornmeal
  • 1 cup gluten-free baking mix (or your own flour mix with 1/2 t. baking soda, 1 t. baking powder, and pinch of sea salt added)
  • 1/2 t. gluten-free baking powder
  • 1/2 teaspoon cinnamon
  • 1 t. pumpkin pie spice blend (I make my own: 2T. ground cinnamon + 2t. nutmeg + 2t. ginger + 1.5t. allspice)
  • Sea salt, to taste


Preheat the oven to 350 degrees F. Grease the bottom of an 8-inch cake pan and dust it with cornmeal. (Try a square or round pan, for wedges).

In a large mixing bowl, whisk the eggs until foamy; add the oil; whisk again to combine. Add in the sweet potato puree and mix well. Add the brown sugar and vanilla and mix to combine.

In a separate mixing bowl, whisk together the dry ingredients: cornmeal, flour mix, baking powder and spices. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet and stir by hand just enough to make a smooth batter.

Pour the batter into the prepared cake pan.

Bake on centre rack of preheated oven for about 45 minutes, until the cornbread is firm to the touch and golden. Check with a wooden toothpick if necessary; if it emerges clean, the cornbread is ready!

Cool in the pan on a wire rack for 10 minutes. Remove from pan and continue to cool before slicing.

Freezes well. Great with butter or peanut butter.