Jul 092018

While looking thru my kitchen equipment, I ran across some muffin tins. Since I am not a big baker, they don’t get used much. This week, I am resurrecting my pans with two recipes that require using muffin pans.

6 ounces Cornbread Mix

2 tablespoons Sugar

1/2 teaspoon Cinnamon

2/3 cup Milk

1/2 cup cooked mashed Yams (Sweet Potatoes)

1 large Egg, slightly beaten

Preheat oven to 400℉.

Spray a 24 cup mini-muffin pan with nonstick cooking spray.

In a medium bowl, combine cornbread mix, sugar, and cinnamon. In a small bowl, combine milk, yams, and egg. Add milk mixture to dry ingredients, stirring just until moistened. Spoon batter into prepared muffin cups, filling two-thirds full. Bake until light brown and a wooden toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool in pan for 5 minutes. Remove from pan and serve warm or place on wire rack to cool completely.


Good Cooking, Good eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.