'Taste the Nation:' Fourth of July Sweet Potato and Corn Muffins (GF) (DF**)

What is American food and where did it come from? These are two questions Padma Lakshmi addresses in her new Hulu show, Taste the Nation. The series explores the original diets of Native Americans, the foods that came over with African slaves, and the variety of cuisines introduced by immigrants from all over the planet.

Padma’s own life mirrors a theme that is woven throughout the immigrants’ stories. Her heartfelt connection to the children of immigrants who were left behind with relatives for years was also her story. From India to Thailand to China among others, young mothers came to America solo where their best option was often to open a small restaurant and adapt their native dishes to the American palette. Hence was born chop suey, a dish no one from China on the show claimed to ever have eaten.

Image from Hulu

On this Fourth of July, my connection to Taste the Nation goes back to the foods I grew up with. I’ve been craving cornbread so when the New York Times posted a recipe for Stephanie L. Tyson’s Sweet Potato Cornbread, I used it as a starting point and then combined elements from the Smitten Kitchen's Perfect Corn Muffins for richness, and guidelines from Meaningful Eats for gluten free muffins. I hit the exact note I was looking for. Not too sweet in anticipation of the jam, these muffins are best served warm. A reheated muffin with a dollop of ice cream was an unexpected good pairing, too!

My Paleo Marin: 4.5 Persimmons*

Ingredients:

(Note: for suggested dairyfree ingredients, see ** below)

2 cups (280 grams) yellow cornmeal, to be divided, preferably Bob's Red Mill Organic Medium Grind Cornmeal
1 cup (130 grams) gluten free flour, preferably Cup4Cup Multi Purpose Gluten Free Flour
1 teaspoon baking soda
3 teaspoons baking powder
1 1/4 teaspoons fine sea salt or table salt

1 1/4 cups (300 ml) whole milk**

8 tablespoons (115 grams) unsalted butter, melted and cooled slightly**
3 tablespoons (35 grams) pure cane sugar (or 5 tablespoons (60 grams) for sweeter muffins)
1/2 cup 2% Greek yogurt, plain (123 grams)**
1/2 cup baked sweet potato (100 grams) (red skin with white inside), peeled and beaten with a hand mixer until consistency of mashed potatoes

Image from Amazon 

2 large eggs, room temperature

Muffin holders (if desired): Paper Chef Lotus Cups

Directions:

Preheat oven to 400º F (205º C). Either grease or line with disposable liners about 9 cups in a standard muffin tin (my batter made 9 large muffins).

1. In a medium bowl, whisk together 1 1/2 cups cornmeal, flour, baking soda, baking powder and salt. Set aside.

2. Combine the remaining 1/2 cup cornmeal and milk in a pot. Cook over medium heat, whisking constantly, until it thickens to a batter-like consistency. Transfer to a bowl to cool a bit.

3. In a large bowl, whisk together the melted cooled butter, sugar, yogurt, and prepared sweet potato. If the mixture is cool enough, whisk in the eggs until combined. Fold in the flour mixture until all is combined. Batter will be thick. Divide batter evenly among the prepared muffin cups.

4. Bake until the tops are golden grown and a wooden skewer comes out clean, 15-17 minutes. Rotate the muffins 1/2 way through. Let muffins cool in the muffin tin for 5 minutes, then remove and let cool 5 minutes longer. Best served warm.

Store muffins in covered container or freeze extras. Reheat in 350º oven (177º C) for about 12 minutes.

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**For dairy free, substitute Califia Farms Unsweetened Almond Milk, Miyokos European Style Cultured Vegan Butter, and Kite Hill Unsweetened Plain Almond Milk Yogurt. I have not tried these products in this dish; they are offered as suggestions.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.