This week i've been doing a lot of tinkering. I'm trying to make a few different savory muffins and, in the process, i'm experimenting with baking consistencies and testing different flours. I've already made a batch of muffins that went into the garbage (Miso Soup muffins with a dashi stock reduction) but i'm learning a lot from my mistakes. As a preliminary round, I made some sweet potato cornbread that turned out well. I didnt know what to expect with flavoring, so it's a little underseasoned. the sweet potato mash could have definitely used some more salt, but other than that it have no complaints.
Adding sweet potatoes didn't alter the general taste or consistency of regular cornbread like i was expecting it to. You can definitely taste that there's something moderately special about what you're eating, but the most distinct characteristic was that it was more substantial and moist and cake-y. it tasted denser, but not in a sit-at-the-bottom-of-your-stomach kind of way.
if you try and make these and stick a toothpick in them to see if it's done, don't take them out until the toothpick comes out completely clean. with regular cakes you can have a tiny bit of batter/crumb come out and it's perfect by the time it cools, but the sweet potatoes take forever to dry out.
* 1 cup all-purpose flour
* 1 cup cornmeal
* 1/2 cup sugar
* 1 T baking powder
* 1/2 tsp chili powder (optional)
* 2 teaspoons salt
* 2 eggs, beaten
* 2/3 cup milk
* 1/4 cup vegetable oil
* 1 cup mashed cooked sweet potato (1 medium), salted
* 1/2 cup chopped up corn
mix the first half of the ingredients together in a bowl, and whisk the last ingredients together in another bowl. add the wet ingredients to the bowl with the dry ingredients and stir together only until it comes together. should still be lumpy but the flour should be incorporated. pour batter into an 8 inch oiled pan and bake at 400 for about 25-30 minutes.
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