Sweet Potato (Queen) Cornbread

crazycookinmama's Note:

This recipe comes straight from "The Sweet Potato Queens' Big-Ass Cookbook. Another one of those things where I'm gonna write down the recipe exactly like it's portrayed in the cookbook.....you have to do the Queen's justice. :)

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 18

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 3 sweet potatoes or 1 (16 ounce) can sweet potatoes
• 2 eggs
• 6 tablespoons milk
• 3 tablespoons oil

Directions:

1. Mom's is the ultimate example of a life well-lived. I am in total awe of her. She's smart, accomplished, beautiful-inside and out-loving, courageous, and bubbling over with the sheer joy of living.
2. It's been an easy fifty years for Dad, clearly. To further endear her to me personally, she and her friends turn out some excellent eats! Mom herself makes this sweet potato cornbread that is worth driving all the way to Mountain Pine, Arkansas, for, but you won't have to-here's how you do it.
3. Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.
4. Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons oil.
5. Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.

Reviews

[PaulaG]

I had 2 cups of Mashed Chipotle Sweet Potatoes in the refrigerator that needed to be used. I was thrilled to find this recipe. The amount of sugar was reduced somewhat as the potatoes already had sugar in them and it did require additional milk for the proper consistency. Gluten free ingredients were used and 1/2 tsp of Xantham Gum added to the dry ingredients. The yield was 15 beautiful, moist muffins.

[Adie615]

I made this recipe the other night and my boyfriend and I both really liked it. I didn't have my cupcake/muffin pan and had to put it in two round pans. I had a little bit of difficulty converting the cooking time from muffins to a bigger, regular pan. After the 20 minutes were up, the bread was still a little uncooked in the middle. I used two large sweet potatoes instead of 3, and I would suggest using the third to get a stronger sweet potato taste.

We liked the sweet potato cornbread so much that we've been eating it for breakfast too. It's great! I definitely plan to make this again!

[londongavchick]

I have made this recipe twice now--once with sweet potatoes and once with canned pumpkin puree. Both turned out really great although I think the sweet potato flavor shines through a bit more than the pumpkin. I substituted agave nectar for the sugar, and one tbsp of nonfat plain yogurt for the oil. These are very moist, not too sweet and a more healthy version of cornbread. Went great with chipotle bbq chicken.