If you love sweet potatoes and you love cornbread (especially made with fresh milled cornmeal from a local farmer’s market), you have to try out this recipe.
2 tablespoons vegetable oil
1/2 cup sweet potato, cooked
2 large eggs
1 1/4 cup milk
3/4 cup flour (I used gluten-free)
1 1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 450 degrees. Lightly brush 12-cup muffin tin with oil.
Mix together sweet potato, eggs, oil and milk. Add in remaining ingredients and stir until combined. (Do not overmix.)
Pour batter into prepared muffin tin and bake 20 minutes, or until the cornbread is golden. Let cook five minutes, then turn out onto a rack to cool.