Sweet Potato Stuffed Cornbread Muffins are filled with creamy sweet potatoes. They are crusty outside and pair well with Smoky Collard Greens and Smoky Turnip Greens.
EDITOR’S NOTE (January 13, 2021): Updated text.
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This recipe is a combination of two recipes. Feeling creative one day, I stuffed some Brown Sugar Sweet Potatoes in the center of Jiffy Cornbread Muffins.
To make a lovey presentation, top with toasted marshmallows and serve in a dessert bowl or glass.
Helpful Tips For Beginners: How To Read & Follow Any Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what type of equipment to use.
The following tips and strategies will help beginners or experienced cooks use a recipe to create a delicious dish.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you follow each step. No misses!
If you see ingredient that you and your family don’t use for whatever reason, try a substitute or omit the ingredient.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as walnuts, chopped (measure whole walnuts and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written that way in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized, use each ingredient and complete each step. Nothing is overlooked.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Enjoy!
| Prep Time | 1 hour |
| Cook Time | 1 hour |
| Servings |
stuffed muffins
|
- 1 cup self-rising white cornmeal mx, sifted
- 1/2 cup self-rising flour, sifted See recipe notes for all-purpose flour.
- 1/4 cup corn muffin mix
- 2 tablespoons sugar (optional) I suggest using sugar for this recipe.
- 2 eggs, beaten
- 1 cup buttermilk
- vegetable oil cooking spray Or use vegetable oil to grease muffin tin.
- 3 orange-fleshed sweet potatoes
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup dark brown sugar, packed
- 1/4 teaspoon nutmeg
- mini marshmallows for garnish (optional)
Ingredients
Jiffy Cornbread Muffins
Brown Sugar Sweet Potatoes
|
|
- Preheat oven to 400 degrees.
- In medium-sized mixing bowl, combine cornmeal mix, flour, sugar, beaten eggs, and buttermilk. Stir until batter is smooth. Set aside 10 minutes so muffins will form a round top while baking.
- Thoroughly grease bottom and sides of a 6-cup muffin tin with vegetable oil cooking spray or grease each cup with 1/2 teaspoon vegetable oil.
- Reduce oven temp to 375. Bake 20-25 minutes or until muffins are golden brown and a knife inserted in center comes out clean.
- While muffins are baking, prepare sweet potato filling.
- Wash and pat dry sweet potatoes. Peeling is optional. If not peeling, simply cut off dark spots.
- Slice whole sweet potatoes into circles (or wedges if preferred). Should be at least 1/4" thick. Arrange slices in a single layer on bottom of un-greased baking dish. Set aside.
- Drizzle 1/4 of melted butter over slices. Flip over to coat both sides. Cover with foil.
- After baking cornbread muffins, reduce oven temp to 350. Bake sweet potatoes for 15 minutes.
- In a small bowl, combine remaining melted butter, brown sugar and nutmeg. Stir until brown sugar is dissolved.
- Remove sweet potatoes from oven. Drizzle with butter and brown sugar mixture. Flip over sweet potatoes to coat both sides.
- For soft texture, cover with foil. For firm texture, remove foil. Continue baking 15 minutes OR until tender.
- Allow muffins and sweet potatoes to cool.
- Flip muffins over. Use a teaspoon to carefully remove center without touching top or sides. Save to use as a plug.
- Place a teaspoon of mashed sweet potatoes in center. Plug hole with piece of bottom crust.
- Flip over and serve muffins as a side dish or dessert.
SERVING SUGGESTION Place stuffed muffins in muffin tin. Cover with mini marshmallows. Place under broiler for 30 seconds or until golden brown. Watch closely to prevent burning. Serve in a dessert glass or bowl. Cover with sprinkles if desired.