SWEET POTATO QUEEN CORNBREAD
Source: The Sweet Potato Queens' Cookbook by Jill Conner Browne
Makes 12 muffins

1 cup flour
1 cup yellow cornmeal
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 (16 oz) can sweet potatoes or 3 sweet potatoes, cooked and mashed
2 eggs
6 tablespoons milk
3 tablespoons vegetable oil

Preheat oven to 425 degrees. Spray muffin tin with a nonstick cooking spray.

In a bowl mix together the flour, cornmeal, sugar, baking powder, and salt.

In another bowl, add mashed sweet potatoes, eggs, milk, and oil. Mix until well blended; add dry ingredients and mixed until moist. Evenly place dough in 12 muffin tins.

Bake for 15 to 20 minutes.