Sriracha Sweet Potato Cornbread

by Jessica Hallstrom


  • 2 cup medium grind cornmeal
  • 1 cup gluten-free all-purpose flour
  • ½ cup sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup mashed sweet potatoes (canned or homemade)
  • ¾ cup non-dairy milk
  • ½ cup Sriracha Vegenaise


  1. Preheat oven to 375 °F and spray a cast-iron skillet (at least 10” wide) with cooking spray.
  2. In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the mashed sweet potatoes, non-dairy milk, and Sriracha Vegenaise until well-combined.
  3. Add the wet ingredients to the dry and stir just until all dry ingredients are incorporated. Pour the batter into the prepared cast-iron skillet and use a spatula to flatten and smooth.
  4. Bake until golden brown (about 35 minutes) or until a toothpick inserted in the center comes out clean. Let cool in skillet at least 15 minutes before serving.

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