If you have a corn allergy then you need this Corn Free Sweet Potato Cornbread in your life! It’s also gluten free and dairy free, so it’s the perfect allergy friendly option for Thanksgiving.
Did you know you can make corn-free cornbread? It’s true! As someone who can’t eat corn, I sure miss it. Corn is delicious, but this corn-free cornbread tastes eerily similar to the Jiffy corn muffins I grew up on. And now I’ve eaten way too many slices.
This cornbread uses tigernut flour to get the consistency and taste we’re going for, but you can also use almond flour. I added mashed sweet potato to amp up the nutrient content and play into the flavor. You can’t even taste the sweet potato, so if you’ve got picky eaters in your house, this is a great recipe for sneaking veggies in.
Corn Free Sweet Potato Cornbread Ingredients
- 1 cup tigernut flour
- 3/4 cup 1:1 gluten free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup cooked mashed sweet potato
- 1/4 cup melted butter (butter, vegan or otherwise, works best in this recipe, but you can get away with using a neutral oil, as well)
- 2 eggs
- 3 Tbsp of honey
- 1/2 cup milk of choice
What’s Tigernut Flour?
Tigernut is not a nut, it’s a tuber. I use tigernut flour in a lot of my recipes because it’s a great alternative to almond flour for those with allergies (like me!). Tigernut also have a slight sweetness to them, which allows me to use less added sweetener in my recipes. It’s a win-win! If you can’t access tigernut flour though, you can use almond flour instead.
How to serve gluten free cornbread
What’s cornbread without a thick slather of (dairy free) butter and generous drizzle of honey? This cornbread tastes best warm, so if you make this cornbread ahead of time, I suggest warming it in the oven at 300F for about 20 minutes before serving. You can warm it up wrapped in tinfoil or in a glass dish.
More Holiday Recipes
Ginger and Cinnamon Roasted Carrots
Brussels Sprout Salad with Apples and Chickpeas
Corn-Free Sweet Potato Cornbread
Ingredients
- 1 cup tigernut flour
- 3/4 cup 1:1 gluten free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup cooked mashed sweet potato (about 175-200 grams)
- 1/4 cup melted butter (butter, vegan or otherwise, works best in this recipe, but you can get away with using a neutral oil, as well)
- 2 eggs
- 3 Tbsp of honey
- 1/2 cup milk of choice
Instructions
- Preheat oven to 350F.
- Sift the tigernut flour and whisk in the gluten free flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, add the sweet potato, eggs, butter, honey, and milk in a bowl. Use a hand mixer to beat all the ingredients together on medium speed until well combined.
- Add the dry ingredients to the wet and mix on low until combined. Let batter sit while you prepare the baking dish.
- Grease a 9×9 inch glass baking dish.
- Pour the batter into the baking dish. Bake for 32-35 minutes, until a toothpick comes out clean. Let cool before slicing.
- Serve warmed with a slather of butter or coconut oil and a drizzle of honey!
