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?!
Mashed sweet potato, Hatch green chiles, sour cream, and spices make this incredible kicked up Green Chile Sweet Potato Cornbread that everyone will rave about! Serve with a pat of butter or honey.
Ingredients
- 3/4 C. milk
- 1/2 C. sour cream
- 2 eggs
- 1 medium sweet potato, peeled, steamed and mashed
- 1/3 C. sugar
- 1 1/2 C. cornmeal
- 1 C. all purpose flour
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 Tbsp baking powder
- 1 - 3 Hatch or Anaheim green chiles, roasted, skin peeled, stem removed and finely diced
Instructions
- Line a 12 ct muffin pan with muffin cups and set aside. Preheat the oven to 400 degrees F.
- In your mixer, beat the milk, sour cream, eggs, sweet potato, and sugar until well blended.
- In a separate bowl, combine the dry ingredients, and make a well in the center. Gently pour the wet ingredients into the well, and stir gently to combine - avoid over-mixing, the dough will be lumpy and thick.
- Gently fold in the green chiles, just until combined. Divide evenly into 12 muffin cups (you may have enough left for 4 additional - you can make those after the first dozen are done).
- Bake at 400 degrees F for 12-15 minutes or until a toothpick inserted in the center comes out clean - they should look firm, but not overly browned.
- Remove from muffin pan and allow to cool thoroughly - enjoy with a pat of butter, honey or with a nice bowl of chili.
Recipe adapted from Budget Bytes
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