These corn muffins would have been proudly served at any modern “Green Corn” Ceremony, as corn was truly, the source of life for the Native Americans and sweet potatoes, a natural accompaniment. A wonderful addition to any Thanksgiving or holiday celebration!


  • 3/4 cup WEM Yellow Cornbread Mix
  • 1/2 teaspoon cinnamon
  • 1 medium-size sweet potato
  • 1 tablespoon honey
  • 1 tablespoon melted butter or vegetable oil
  • 1 egg
  • 1/2 cup milk


Hands-on Time: 8-10 minutes
Baking Time: 20-25 minutes
Total Time: 30 minutes
Yield: 6 muffins

  1. Pierce sweet potato with a fork. Microwave with skin on until tender
  2. Peel and mash. (about 1/2 cup)
  3. Preheat oven to 400 degrees.
  4. Coat a 6 cup muffin pan with cooking spray.
  5. Stir together the Cornbread Mix and cinnamon.
  6. In a small bowl, beat the egg with an electric mixer or whisk until light.
  7. Add sweet potato pulp, butter, honey, and milk and blend until smooth.
  8. Stir sweet potato mixture into Cornbread Mix, just until moistened.
  9. Spoon into muffin cups.
  10. Bake 20-25 minutes or until golden brown.

Recipe Tips and Tricks

This is an excellent way to use up leftover sweet potatoes.