I found out about sweet potato cornbread about 12 or so years ago when I had dinner with my family at Beans and Cornbread Restaurant in Southfield, MI. OMG! I have never heard of it, but baby, it was amazing! Southfield was a good hour and 15 minutes from where I lived in Flint, so I didn’t make it there often. I never forgot that little bite of heaven though. I occasionally get a taste for them and I’ve looked up recipes online over the years. Today, I finally decided to give one a try. I modified a recipe based on ingredients I had on hand and wanted to use up.
- 1/2 C yellow corn meal
- 1/2 C flour
- 1.5 tsp baking powder
- scant ½ c. sugar
- 1 tsp. pumpkin pie spice
- 3 eggs
- 1 C cooked, mashed sweet potatoes
- ½ C buttermilk
- 1/4 C vegetable oil
- 2 Tbl honey
- Butter to taste
- Preheat oven to 425 degrees.
- Line 12-muffin pan with muffin liners
- In a medium bowl, combine cornmeal, flour, baking powder, sugar and pumpkin pie spice.
- In a separate bowl, combine sweet potatoes, eggs, vegetable oil, buttermilk and honey.
- Add the sweet potato mixture gently to the cornmeal mixture, stirring just until moistened.
- Bake for 12-14 minutes or until an inserted toothpick comes out clean.
- Spread a little bit of butter on each muffin.
- Allow muffins to cool to room temperature (if you can wait). They will be easier to remove from the muffin liners.
When you try the recipe, come back and let me know how you like it. I think it’s pretty forgiving and will yield well if you need to substitute butter for vegetable oil. Milk, buttermilk and sour cream seem like they might be interchangeable too. Bon Appetit and get your inner greedy girl on!
The original recipe I modified can be found over on Say Grace’s blog.