I know, I know. Why mess with a good thing right? Cornbread doesn’t really need much help. Oh well, this is just a fun excuse to double up on traditional holiday dishes. Plus these puppies are good for Thanksgiving breakfast, dinner and second dinner. Serve them warm with some butter and honey. Just be careful, they’ll go fast. Better to make a double batch (just in case.)
Sweet Potato Cornbread Muffins (recipe adapted from Simply Scratch)
Makes about 24 muffinsIngredients 1 heaping cup sweet potato puree 4 whole eggs 1 1/2 cup buttermilk 1/2 cup maple 2 cups yellow cornmeal 1 cup unbleached all purpose flour 1 tablespoon baking powder 1 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 cup chilled unsalted butter, plus more for the muffin pan
Preheat oven to 375 degrees and butter a 12 serving muffin tin. In a large bowl, whisk together the sweet potato puree, eggs, buttermilk and honey. In a food processor, add the cornmeal, flour, salt, baking soda and baking powder. Pulse a few times. Now add the chilled butter to the food processor and pulse until coarse and crumbly. Pour into the sweet potato mixture and stir. Pour some batter into each muffin cup, about halfway full. Bake for 18-24 minutes. Allow to cool for a couple minutes in the pan before removing to a wire rack to cool completely. Repeat with remaining batter. Serve with butter and/or honey.
P.S. You can totally serve these in some festive cupcake wrappers too!