John Martin Taylor

Sweet Potato Corn Muffins

Preparation info
  • Makes

    12

    muffins
    • Difficulty

      Easy

Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry
Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

These bright orange breads combine two of the lowcountry’s favorite foodstuffs, sweet potatoes and cornmeal.

Ingredients

  • 4 tablespoons (½ stick) unsalted butter, melted
  • ¾ cup mashed baked sweet potato

Method

Paint the insides of twelve 2½-inch muffin cups (preferably a nonstick tin) with a little of the melted butter, place in a cold oven, and preheat to 425°F. While the oven is preheating, mix the sweet potato well into the buttermilk, then add the egg and mix well. Add the cornmeal and m