Sweet Potato and White Cheddar Corn Muffins
These Sweet Potato and White Cheddar Corn Muffins are extra the perfect combo of sweet and savory! This easy cornbread recipe is perfect for pairing with soups!
Growing up cornbread was a staple in our house. It is one of my Mom’s favorite foods and she takes her cornbread and her cast iron very seriously. Since my husband has Celiac and we follow a gluten free diet cornbread became a natural addition to many of our meals.
Over time I started experimenting with new flavors and additions and that is how these Sweet Potato and White Cheddar Corn Muffins came to be. The addition of sweet potato adds an expected flavor and creates a soft cornbread that is a little lighter than traditional cornbread. It is a flavor combo that is irresistible!
What ingredients do you need to make Sweet Potato Corn Muffins?
- 1 1/2 cup yellow corn meal (not self rising cornmeal)
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1/2 cup mashed, cooked sweet potato
- 3/4 cup shredded sharp white cheddar cheese
- 1 egg, beaten
- 1 cup buttermilk
- 3 tablespoons butter, softened
How do you make Sweet Potato Corn Muffins?
- Preheat oven to 400 degrees
- Combine the corn meal, baking powder, and salt in a medium size mixing bowl.
- Add mashed sweet potato, cheese, egg, buttermilk and softened butter until mixed well.
- Scoop muffin batter out into a standard 12 count muffin tin.
- Bake for 18-20 minutes
Is there a difference between cornmeal and self-rising corn meal mix?
Yes. The difference between corn meal and self-rising corn meal mix is significant. Corn meal is simply ground corn, you can find this at any grocery store but my favorite is this Arrow Head Mills brand.
Self-rising Cornmeal Mix is different because it contains corn meal, flour, baking powder and salt. This recipe uses the first option, plain corn meal. That keeps this recipe gluten free and it is why the recipe calls for baking powder and salt.
What should I serve with corn muffins?
Corn Muffins are such a tasty side for any meal! However, I really love to serve these with my favorite soup recipes. This Instant Pot Collard Green and Black Eyed Pea Soup is one of my all time favorites and it goes so well with these cheesy corn muffins.
Another favorite is this Cabbage Soup, it is our traditional New Year’s day meal but it is great for any time! It is packed with beef and tons of hearty vegetables. Some of my other favorites include:
What are some easy gluten free side dishes?
These Sweet Potato Corn Muffins are an easy gluten free side, but I have tons of other options for you! Actually, every single recipe on this site is gluten free! Some of my favorite gluten free side dishes are:
Get the Recipe: Sweet Potato and White Cheddar Corn Muffins
Ingredients
- 1 1/2 cup yellow corn meal, not self rising cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1/2 cup mashed, cooked sweet potato
- 3/4 cup shredded sharp white cheddar cheese
- 1 egg, beaten
- 1 cup buttermilk
- 3 tablespoons butter, softened
Instructions
- Preheat oven to 400 degrees
- Combine the corn meal, baking powder, and salt in a medium size mixing bowl.
- Add mashed sweet potato, cheese, egg, buttermilk and softened butter until mixed well.
- Scoop muffin batter out into a standard 12 count muffin tin.
- Bake for 18-20 minutes
I love these. So fluffy and I’m with you, I can eat soup everyday.
Thanks Kathy! 🙂
These look so good, I might just have to add them to my Thanksgiving day menu! I love the sweet potato flavor!
You are so right, soup is good, but it’s really about the bread you get to dunk in the soup. These sweet potato white cheddar corn muffins sound so good! I can definitely see pairing these with a cheese potato soup. Yum!
I can eat soup every day too and when it’s served with fluffy cornbread, that sounds like the perfect meal to warm up with! Love the sweet potato and white cheddar combo, it looks amazing!
There is just something magical about combining sweet potato with savory sharp cheddar! 🙂
I love these mini corn muffins! Will be a perfect addition for any Thanksgiving menu 🙂
Thanks Mira!
I could eat soup just about any time of the year, but I especially crave it when the weather gets colder. These corn muffins look like the perfect treat to dunk in some hot soup! I love the sweet potato and cheddar flavors, sounds delicious!
Me too! Soup never seems to get old to me!
Yes, soup + bread so go together! I bet the sweet potato pairs well with the cheddar. There’s something so comforting about a hot bowl of soup and delicious bread. Perfect meal!
There really is! Sometimes the best, most comforting foods are simple!
I’m a total soup girl too! And breads and rolls make the meal 🙂 These look amazing, love the flavor combo!
Thank you Mary Frances!
Yumm!! I love those lacy browned edges! And honey on these? Yes please!!
Thank you Crystal!!
these look like the perfect breakfast muffin! Yum!
Thanks Manali!
Annie, these sound SO good! I am incapable of eating chili without corn muffins, so I know I’ll be enjoying these a lot this winter!
Me either!! It is totally a requirement! 🙂
Corn muffins are definitely amazing with a drizzle of honey! I love the sharp cheddar and sweet potato in these, I’ve never had corn muffins with those added, but it sounds like a pretty awesome idea!
Thanks Stacey!
These muffins look absolutely perfect!
Thanks so much!
I’m right with you on the soup love this time of year! What a perfect side for it!
Thanks Julie! 🙂
Wow, I’m really liking this flavor combo in these muffins! I bet they freeze well, too, so that’s perfect to keep on hand for all my soup making!
These are amazing! I’ve been looking or a savory recipe that uses sweet potatoes and these came out perfect! I love the texture and the flavor is wonderful. I used regular bisquick rather than gluten free, as gluten isn’t an issue for my household. I also added some smoked paprika because I love the flavor with sweet potatoes. This recipe is a keeper!
Yay Kristina!!! I am so glad you enjoyed these! I love how moist the sweet potato makes the muffins! These are my absolute favorite to serve with soups in the fall! And I love your idea of adding the smoked paprika – genius! I am going to try that next time! 🙂