Sweet Potato Cornbread Muffins

18 Feb

sweet potato cornbread

Today is “National Cook a Sweet Potato Day”, so why don’t we do just that and use it in this dandy little recipe? Another recipe inspired by the Southern Soul Food restaurant I worked at as a teen. I opted to make these gluten-free and they  can easily be made dairy-free but feel free to use wheat flour and the milk. The results won’t vary much if at all.

Time: 15 min prep, 25 min cook                  Serves: 12

Ingredients


  • 1 cup brown rice flour (may use any light fine-milled flour)
  • 1 cup course ground yellow cornmeal
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 cups mashed/pureed sweet potatoes (about 1 pound or 16 oz. can)
  • 2 eggs, beaten
  • 1 cup milk/non-dairy beverage
  • 3 tbsp oil (I used sunflower)
  • cooking spray

How to make it


  • Preheat oven to 400F. Prepare muffin tins with liners or cooking spray.
  • Combine dry ingredients in a mixing bowl.
  • In a separate bowl, combine wet ingredients.
  • Slowly mix dry ingredients into wet and mix well to incorporate.
  • Divide batter among muffin tins. Bake for about 25 minutes, use toothpick test.
  • These are divine with honey butter!

These are delicious as a breakfast muffin with butter and honey, or as an accompaniment to a spicy bowl of chili or a plate of Hoppin’ John as I last enjoyed them on New Years Day.

hoppin john

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