Sweet Potato Cornbread Muffins
Sweet Potato Cornbread Muffins have a center filled with creamy sweet potatoes. Delicious combo. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time1 hour hr
Cook Time1 hour hr
Total Time2 hours hrs
Course: Side Dish
Cuisine: southern
Keyword: #sweetpotatocornbreadmuffins, sidedish
Servings: 6 stuffed muffins
Calories: 458kcal
Jiffy Cornbread 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.
Brown Sugar Sweet Potatoes
- 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)
Cornbread Muffins
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.
Brown Sugar Sweet Potatoes
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.
Sweet Potato Cornbread Muffins
Allow muffins and sweet potatoes to cool.
Flip muffins over. Use a teaspoon to carefully remove center from bottom of each muffin. Scoop lightly to avoid touching top or sides. Save "scoop" to use as a plug.
Place a teaspoon of mashed sweet potatoes in center. Plug hole with "reserved scoop" removed from bottom of each muffin.
Flip each muffin over before serving.