Cornbread is such a wonderful go-to for so many meals this time of year. It's the perfect companion to a big, hot bowl of homemade chili, and it goes beautifully with every type of soup imaginable! This gluten-free cornbread is extra special, since it is made with mashed, roasted sweet potatoes. The end result is not only incredibly moist but has a special depth of flavor — not to mention the extra nutrition that sweet potatoes always bring to the table.
This is the cornbread that I like to serve at Thanksgiving, since it frees me of any obligation to serve sweet potatoes with marshmallows! If you have a 12-inch cast iron skillet, baking it in there will create a nice, thick crust. But if you don't have any cast iron cookware, it bakes up beautifully in a square pan, too.
Yields 1 cornbread
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