/ / / / / / Sweet Potato Honey Cornbread Muffins

Sweet Potato Honey Cornbread Muffins

These Sweet Potato Honey Cornbread Muffins are delicious paired with your favorite soup or chili! With honey and a whole sweet potato mashed into the mix, these easy cornbread muffins are delightfully sweet and a sneaky way to add some veggies for kids.

a bunch of sweet potato muffins in a platter

Kids love bread but are often very wary of all vegetables. Sneaking some mashed sweet potatoes into a crowd favorite cornbread is a win-win!

These corn muffins get a lot of sweetness from the sweet potatoes so feel free to reduce the honey a little bit if you want. They pair really well with chili, potato bacon chowder, or erwtensoep (Dutch split pea soup).

ingredients laid out on a wooden table
ingredients shown: sugar, cornbread mix, milk, butter, sweet potato, eggs, and honey

Ingredients

  • cornbread mix
  • sweet potato
  • butter
  • eggs
  • milk

Pantry staples

  • sugar
  • honey

Possible substitutions

If you have don’t have a box of cornbread mix already in your cupboard, you can substitute it with:

  • 1 3/4 cups finely ground cornmeal
  • 6 Tablespoons all purpose flour
  • 2 Tablespoons baking powder
  • 1/2 teaspoons salt

You can also swap the honey for brown sugar if you would like.

showing the steps to making sweet potato cornbread
top row left to right: mashed sweet potatoes and eggs in a bowl, a whisk with wet ingredients in a bowl; bottom row left to right: mixing the cornbread batter, cornbread batter in a muffin tin

How to make this

  1. Preheat the oven to 400 degrees F and prepare muffin tins with liners or cooking spray.
  2. Start by slicing the sweet potato and steaming until tender and easy to mash.  (I used a microwavable steamer).  
  3. Remove skins and mash the sweet potato.  Set aside.
  4. Whisk together the cornmeal, flour, baking powder and salt. Set aside.
  5. In a microwave safe bowl, melt the butter and honey together. Add to the mashed sweet potato. Mix well.
  6. Stir in eggs and milk, until you have a smooth texture.
  7. Carefully add the cornmeal mix. Stir until just combined.
  8. Pour the batter into the prepared muffin tins.
  9. Bake for approximately 15 minutes. Remove and let cool.

Top Tips

If you want to prep this ahead of time, steam the sweet potatoes, peel off the skins, mash them up and store them in an air tight container in the fridge.

You can make extras and keep the leftovers stored in the freezer in a Ziploc bag for up to 3 months. Make sure they do not have the paper wrappers on them as those don’t come off well after freezing.

Top Tips for cooking with kids

You want the sweet potato to be really soft so that it mashes really easily otherwise you might end up with little tell-tale bits of sweet potato that might put off some picky eaters.

If that does happen you can pop the sweet potatoes into a blender to smooth it all out.

Children of all ages can help with the measuring, pouring, and mixing. Measuring out the muffins is a better task for older kids.

A fun activity to do with this recipe is to do a “taste” test of the honey, sugar, and sweet potato mash. Can you smell which is the sweetest? Taste them and see if what you tasted matches what you smelled.

See here for more tips on cooking with kids!

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RECIPE

4 muffins sitting on the table

Sweet Potato Honey Cornbread Muffins

These Sweet Potato Honey Cornbread Muffins are delicious paired with your favorite soup or chili! With honey and a whole sweet potato mashed into the mix, these easy cornbread muffins are delightfully sweet and a sneaky way to add some veggies for kids.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: American
Servings: 12 muffins
Calories: 233kcal
Author: Jade Jones

Ingredients

  • 1 large sweet potato about 6 ounces
  • 2 cups cornbread mix
  • 2 Tablespoons sugar optional
  • ½ cup butter 1 stick
  • ¼ cup honey
  • 3 eggs
  • ½ cup milk

Instructions

  • Preheat the oven to 400 degrees F and prepare muffin tins with liners or cooking spray.
  • Start by slicing the sweet potato and steaming until tender and easy to mash. (I used a microwavable steamer).
  • Remove skins and mash the sweet potato. Set aside.
  • Whisk together the cornmeal, flour, baking powder and salt. Set aside.
  • In a microwave safe bowl, melt the butter and honey together. Add to the mashed sweet potato. Mix well.
  • Stir in eggs and milk, until you have a smooth texture.
  • Carefully add the cornbread mix. Stir until just combined.
  • Pour the batter into the prepared muffin tins.
  • Bake for approximately 15 minutes. Remove and let cool.

Notes

You can substitute the self rising cornbread mix with:
  • 1 3/4 cups finely ground cornmeal
  • 6 Tablespoons all purpose flour
  • 2 Tablespoons baking powder
  • 1/2 teaspoons salt
You can make extras and keep the leftovers stored in the freezer in a Ziploc bag for up to 3 months. Make sure they do not have the paper wrappers on them as those don’t come off well after freezing.

Nutrition

Calories: 233kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 290mg | Potassium: 122mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3011IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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