Gluten-Free Sweet Potato Sour Cream Cornbread
This tender, golden cornbread combines the natural sweetness of mashed sweet potatoes with tangy sour cream for exceptional moisture and flavor. Baked in a preheated cast iron skillet, it develops a beautifully crispy, crusty exterior while staying soft and fluffy inside. The hint of pumpkin pie spice adds warmth that makes this cornbread perfect for fall gatherings, holiday meals, or as a comforting side to chili and soups. The sweet potato not only adds flavor but creates an incredibly moist texture that keeps this cornbread fresh longer than traditional versions.
Ingredients
- 2 cups self-rising cornmealregular cornmeal plus baking powder1 cup cornmeal + 1 tsp baking powder per cupleavening
may be less fluffy
- 3 tablespoon granulated sugar
- ¼ teaspoon pumpkin pie spice
- 4 large eggs, or 5 small eggs
- 1 cup sweet potatoes, cooked, mashed
- 8 ounce sour cream
- 6 tablespoon butter, melted
- 2 tablespoon vegetable oil
Instructions
- 1
Preheat oven to 425 degrees F
- 2
Add vegetable oil to cast iron skillet and heat skillet in oven while preheating
- 3
Stir cornmeal, sugar and pumpkin pie spice together in a bowl
- 4
Whisk the eggs, mashed sweet potatoes, sour cream and butter
- 5
Add the cornmeal mixture to the egg mixture and stir until just blended
- 6
Pour into hot skillet and spread evenly
- 7
Bake for 30 to 35 minutes or until golden brown and crusty
- 8
Serve hot
Tips
Use a well-seasoned cast iron skillet and make sure it's properly preheated with oil for the crispiest crust.
Don't overmix the batter once you add the cornmeal - stir just until combined to keep the texture tender.
Serve immediately while hot for the best contrast between the crispy exterior and soft interior.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and reheated in 350F oven for 5-8 minutes.
Serve warm with butter, honey, or jam. Excellent alongside chili, soup, or barbecue.
Common Mistakes
Don't skip preheating the skillet with oil or the bottom won't get crispy
Avoid overmixing the batter to prevent tough, dense cornbread
Substitutions
Dairy-Free Swaps
General Alternatives
may be less fluffy
FAQ
Can I make this without a cast iron skillet?
Yes, use a greased 9-inch round cake pan or 8x8 square pan. Bake at same temperature but reduce time to 25-30 minutes since the crust won't be as thick.
How do I know when the cornbread is done?
It should be golden brown on top with a crusty exterior. A toothpick inserted in center should come out clean or with just a few moist crumbs.
Can I freeze this cornbread?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature and reheat in 350F oven for 10-15 minutes to restore crispness.