This corn-free cornbread is sugar-free, gluten-free, and it's made more nutritious with the addition of sweet potato.
If I do say so myself, this cornbread recipe is AMAZING.
In lieu of cornmeal or corn flour, it's made with millet flour, which is a phenomenal substitute! You truly won't believe this isn't corn.
I've included sweet potato puree for both sweetness and texture, and the best part is there's NO added sugar!
This recipe has given our family a symptom-free way to enjoy a classic.
Ingredients and substitutions
- Millet flour
- Baking powder
- Baking soda
- Sea salt
- Buttermilk - See Recipe Notes below on how to make your own!
- Sweet potato
- Coconut oil - Grapeseed oil will work too; it's best to have a high smoke point oil.
How to make corn-free cornbread
Begin by adding two tablespoons of coconut oil to a 6 to 8-inch cast iron skillet. Put the skillet in the oven for five minutes while you prepare the batter.
In a large bowl, mix the flour, baking powder and soda, and sea salt.
Separately, whisk together the buttermilk with the sweet potato, and egg. I usually use a small pint measuring pitcher for this.
Mix everything together just until the flour mix is moistened.
Pour the batter into the hot cast iron skillet, and bake for 15-18 minutes or until golden around the perimeter.
We like to serve ours with butter and honey!
I peel a potato, cube it, then add the cubes to a steamer basket. Steam the potato until soft and fork tender, then mash it until it resembles applesauce in consistency and use in the recipe.
Pumpkin puree will work, though it add the sweetness that sweet potato does.
I personally have only used millet, but a couple of readers have had luck with a combination of 3/4 cup sorghum flour and 1/4 cup buckwheat flour.
Again, I don't do well with flax or chia, so I haven't tried. I have had at least one comment that said a chia egg worked well.
In short, yes! Check out this in-depth post for more detail.
Make this recipe totally corn-free with this baking powder recipe.
To make your own buttermilk, mix one cup of milk of your choice with one tablespoon of apple cider vinegar.
I use this 6.5-inch cast-iron skillet for this recipe, so it takes about 18 minutes to bake. If you use a 7 or 8-inch pan, it will be thinner and thus be done a minute or so sooner.
I can't emphasize enough how absolutely delicious this cornbread is! Our entire family gobbles it up, and my husband and I both agree we can't tell the difference between this and the real deal.
- 1 cup millet flour (I just grind mine from the whole grain)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup buttermilk (see Recipe Notes for how I make my own)
- 1 large egg
- ½ cup sweet potato puree
- 2 Tablespoons coconut oil melted; for the pan
- Preheat the oven to 450 degrees.
- Heat the oil in a 6 to 8-inch cast iron skillet in the oven for five minutes
- Mix the flour, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk the buttermilk, sweet potato, and egg together. For the sweet potato, I steam peeled cubes in a steamer basket until fork tender, then mash and add.
- Make a well in the center of the dry mix.
- Pour in the wet ingredients in and stir just until the flour is moistened.
- Pour the batter into the hot skillet.
- Bake 15-18 minutes or until golden. If the top begins to brown too fast, you can cover it lightly with a tented piece of tin foil.
- Allow 5-10 minutes cooling time, as this helps the bread set and hold together.
- Serve with butter and honey.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!