Y’all, I love some really good cornbread – and I never knew I could love sweet potatoes in cornbread. Who ever knew that sweet potatoes could make some of the best cornbread around?
This recipe took quite a bit of me to not eat the entire pan. It is actually a nice switch from traditional cornbread recipes like THIS and THIS – it makes 16 muffins and I have been eating cornbread for breakfast for the last few days. Enjoy your cornbread with a nice cup of tea, or a thick pat of butter… or next to a big bowl of chili. It’s soooo good!
The muffins combine our favorite Hatch chiles with mashed sweet potatoes, sour cream, cornmeal, eggs and spices and will be your new go-to cornbread recipe forever and ever! It’s best when warm from the oven, but it does make quite a few muffins so you can enjoy one daily until they are completely gone… and then you can whip up more.
Y’all, I love some Hatch green chiles, but sometimes it’s a gamble to determine if they are really mild or if they are going to send you to the emergency room. With that in mind, if you love spice and want to kick it up many notches, then dice up 2-3 green chiles.
If not, then stick with dicing one just to play it safe 😘
My boys were excited to bake these with me, and so I gave them the simple task of lining the muffin pan – they picked out a celebratory pink and white wrapper for the Hatch Chile Sweet Potato Cornbread. It doesn’t get much more exciting than that.
A wonderfully rich, decadent cornbread speckled with sweet potatoes and Hatch green chiles, doctored with a pat of butter, in a happy pink and white cupcake liner… how can one not be in love?!
Recipe adapted from Budget Bytes