I had some sweet potatoes that needed using and I was scheming a way to use them in cornbread. I decided to go for a cornbread muffin just because the crispy crusts of buttery cornbread are the best, in my opinion. Making muffins maximizes the crispy edges over traditional cornbread. Using sweet potato also meant that I could use a little less butter, not that these are really healthy but any justification to have a second one…
1/2 cup butter
1 cup sugar (white or cane)
3 small sweet potatoes (about 1 cup, roasted, peeled, and mashed)
1 2/3 cups flour
1 cup cornmeal
4 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups buttermilk (I use a splash of apple cider vinegar and regular milk)
Preheat oven to 350F.
Cream the butter and sugar until light and fluffy. Combine eggs, milk, and mashed sweet potato in a small bowl. In a separate bowl combine the cornmeal, flour, baking powder, and salt. Add to the creamed butter and sugar, alternating with the milk/egg/sweet potato mixture.
Spoon into greased muffin tins. Bake in centre of oven for about 25 minutes, until muffins spring back easily when lightly pressed on top. Cool, eat.