Sweet Potato Cornbread or Muffins

 (From Southern Living Magazine) 

      Serves 8 to 12

Sweet potatoes and Southern cornbread combined!  There's not much better, especially to serve alongside a delicious bowl of soup, chili, or stew!  I've made this in a skillet, in regular muffin tins, and mini muffin tins and all are yummy... especially when served with cinnamon butter!  

Ingredients

·        2 cups self-rising white cornmeal mix (or substitute 1 1/2 cups all purpose flour plus 6 tablespoons white cornmeal, 2 tablespoons baking powder, and 1 teaspoon salt)

·        3 tablespoons granulated sugar

·        1/4 teaspoon pumpkin pie spice (optional)

·        5 large eggs

·        2 cups (about 1 1/2 pounds) mashed, cooked sweet potatoes

   (or 1 29-ounce can sweet potatoes, drained and mashed)

·        8 ounces sour cream

·        1 stick (4 ounces) unsalted butter, melted, plus more for the skillet

Directions

·        1. Preheat the oven to 425°F (218°C). Heat a 10-inch cast-iron skillet in the oven for 5 minutes.

·        2. Meanwhile, stir together the cornmeal mix, sugar, and pumpkin pie spice, if using, in a large bowl. Make a well in the center of the mixture. In a separate bowl, whisk together the eggs, mashed sweet potatoes, sour cream, and butter. Add the sweet potato mixture to the cornmeal mixture, stirring just until moistened. Carefully butter the hot skillet and spoon the batter into it.

·        3. Bake for 20 to 35 minutes, or until golden brown and a toothpick or wooden tester inserted in the center comes out clean or almost clean. Slice the sweet potato cornbread into wedges or squares and serve warm or at room temperature.

In Advance Advice

·        Simply bake the cornbread early in the day and either serve it at room temperature or loosely cover the cornbread with foil and slide the skillet back into the oven just before dinner until it’s warmed through.

TO MAKE MUFFINS:

Spoon batter into 12 regular sized muffin tins, lined with paper liners or lightly greased.

Bake at 425 degrees for 15 to 20 minutes, or until golden brown and toothpick inserted in center comes out clean.

TO MAKE MINI MUFFINS:

Spoon batter into 24 mini muffin tins, lined with paper liners or lightly greased.  Bake at 425 degrees F for 12 to 15 minutes, or until done.