Corn Free Gluten Free Sweet Potato Spoon Bread

Last Updated on

Even gluten free sweet potato spoon bread usually contains cornmeal, but for my corn free readers I thought I would make a corn free version. You can definitely substitute half of the flour for some cornmeal which will need to be cooked in the milk prior to adding it to the food processor or blender. However, my husband really enjoyed the corn-free version, and he’s a cornbread lover, and I hope you enjoy it, as well.

Note that this gluten free sweet potato spoon bread bakes like a souffle, rising and pulling away from the sides of the dish.

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Corn Free Gluten Free Sweet Potato Spoon Bread

41

Yield: Serves 6 -0 8

Corn Free Gluten Free Sweet Potato Spoon Bread

A corn-free gluten free sweet potato spoon bread recipe that will surely please all during the holidays and for a comfort dish this winter.

Ingredients:

  • Cooking oil, for pan
  • 3 Tablespoons butter or buttery spread
  • 1/4 cup dark brown sugar / brown rice syrup / agave syrup / or molasses (I used brown sugar)
  • 2 cups milk (dairy or non-dairy)
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon nutmeg
  • 2 large sweet potatoes, baked or microwaved until very tender, and peeled
  • 1/2 cup Carla's Gluten Free Cake Flour Blend
  • 3 large eggs, at room temperature, beaten

Instructions:

  1. Oil a 9 x 13-inch dish or 8 to 9-inch round, deep dish pie pan and place it in a cold oven.
  2. Preheat oven to 350°F.
  3. Place cooked sweet potatoes in a food processor; blend until creamy; add flour blend and mix well.
  4. In a sauce pan, add butter, sugar, milk, salt, cinnamon and nutmeg on medium heat; stir occasionally until combined and sugar is melted.
  5. Pour hot mixture and flour mixture into food processor and blend well with sweet potatoes; allow to cool for about 3 minutes with lid removed.
  6. Pour in beaten eggs slowly, to temper, while food processor is running.
  7. Remove pan or skillet from oven and pour batter into hot dish and place back in the oven.
  8. Bake for 30 minutes. Serve warm.

Tips

The recipe above creates a creamy, mashed potato like souffle, however you can make it thicker, bread-like by adding more flour or lessening the milk amount.

Note: They make sweet potatoes for microwaving that are wrapped in plastic, but I recommend baking them, as plastic and microwaving are not a good combination, as the food can absorb chemicals.

2 Replies to “Corn Free Gluten Free Sweet Potato Spoon Bread”

    1. Beth,

      This is news to me – so surprising! Thanks for letting us know. So those who are super-sensitive to corn should watch out for these, definitely.

      Milk and Butter: I understand natural flavorings may be made with a fruit or vegetable, and since corn being the cheapest, it may be used. I see natural flavoring listed in one of my butter ingredients, the Kirkland brand, but not the Challenge brand. I have never seen milk or butter listed on a corn allergen list before. Are you referring to the fact that the cow’s eat corn?

      Salt: That was a huge surprise, as well. I usually list “sea salt” but missed it on this one. I just read that iodized salt contain dextrose which contains corn.

      Brown Sugar: I read that if brown sugar does not contain caramel color, it should be safe.
      I really appreciate this! I have removed the “corn-free” from the title and from the “corn-free” category. I will have to do further research and do a blog on hidden sources of corn. Thanks you so much!

      Do you have a good source for hidden sources of corn?

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