Sweet Potato (Queen) Cornbread

"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. :)"
 
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photo by Marg CaymanDesigns photo by Marg CaymanDesigns
photo by Marg CaymanDesigns
photo by PaulaG photo by PaulaG
photo by Echo Y. photo by Echo Y.
photo by PaulaG photo by PaulaG
photo by Baby Kato photo by Baby Kato
Ready In:
50mins
Ingredients:
9
Serves:
18
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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Reviews

  1. Nado2003
    Yum! The batter is thick but still made a tender muffin. I made 12 large muffins and they were delicious. Nice and healthy. So easy. I peeled, finely chopped the sweet potatoes and microwaved. Did not take long to prepare. Love this recipe. Next time I will add cranberries and maybe make 18 muffins. Thank you.
     
  2. 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.
     
  3. Baby Kato
    Mummm... yummy. Thank you so much cookin4my3boys and also a big thank you to mom for sharing this truly wonderful recipe. These muffins are absolutely amazing ... the flavour, the texture ... and they are so easy to make. You won't believe how great they complitment chicken or pork. I wish I could give you more than just 5*'s, a new family favourite .. kudo's
     
  4. Chef Lisonh
    Not usually a fan of cornbread but loved this one . I'm making this again today and had completly forgot to leave a review for this . I did use white cornmeal instead as I don't have the yellow kind . Very moist bread , unlike the plain regular cornbread . Thank you so much for agreat recipe .
     
  5. Devora
    This is really outstanding cornbread! The sweet potatoes make it really moist.
     
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Tweaks

  1. 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.
     
  2. dr.momde47
    I made this for the first time tonight it is absolutely wonderful. I made the cornbread instead of the muffins and my family devoured it. Even my 2 1/2 year old son had seconds. I have to admit, after I mixed the ingredients together, I was a little nervous about the texture. The batter seemed very heavy and I was hoping it would not turn out gooey in the middle but it cooked perfectly and the texture was just right. I am also loving that it is relatively low in fat. This going on the Thanksgiving menu.
     
  3. richabby
    I can't even count how many healthy muffin recipes but this is a great base recipe to work from. I had a different goal for this muffin so I subbed a can of pumpkin for the sweet potatoes and I had arrowhead mills whole grain cornbread mix so I used 2 cups of that and no baking soda and salt. Also added about half a bag of chocolate chips. I really liked this cornbread version of pumpkin muffin , and the relatively low sugar amount in this recipe. My entire family enjoyed. thanks so much for the idea,
     

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