Simple Sweet Potato Cornbread

This simple and easy Sweet Potato Cornbread recipe is the perfect balance of sweet and savory. Made with Jiffy Cornbread Mix this dish is sure to be a hit at your next family gathering or BBQ.

Every so often I get a nagging craving for something that lingers until satisfied. This unfortunate turned blissful occurrence, presented itself just a few weeks ago. After binging on episodes “Chopped” and seeing a chef do a clever take on “cornbread,” my own culinary creative juices start flowing. I decided not only was I going to get what I wanted, but I was going to add in a little “Geo” flavor and flare to modernize the classic cornbread recipe.

With a pinch of luck, (and a can of sweet potatoes I was eager to use) – I was able to upgrade the classic “Jiffy” cornbread recipe and turn it into a skillet-baked Sweet Potato Cornbread. The end result was absolutely delicious, and I am happy to share the recipe with you!

Key Ingredients for Sweet Potato Cornbread with Jiffy

• Pureed or Mashed Sweet Potatoes
• Jiffy Corn Muffin Mix
• Whole Milk
• Eggs
• Molasses
• Cinnamon

Equipment Needed

• 1 Pound Loaf Pan (8.5 x 4.5 x 2.75)
• Large Mixing Bowl
• Whisk
• Spatula

How to make Sweet Potato Cornbread with Jiffy Corn Muffin Mix

Ingredients

• 1 15 Ounce Can Sweet Potato Puree (alternatively 2 Cups Mashed Sweet Potatoes)
• 2 Boxes Jiffy Corn Muffin Mix
• 2/3 Cups Whole Milk
• 2 Eggs
• 1 Tablespoon Molasses
• 1 Teaspoon Cinnamon

Instructions

1. Preheat over to 400 degrees, and prepare a 1-pound loaf pan by spraying it with cooking spray.
2. Add Jiffy Corn Muffin mix, sweet potatoes, milk, eggs, molasses, and cinnamon to a bowl and whisk until well combined to form the batter.
3. Pour in batter into loaf pan and spread evenly with a spatula.
4. Place in oven and bake for 50-55 minutes, or until a toothpick comes out clean
5. .Enjoy!

Tips for Serving and Storing

To store your sweet potato cornbread, wrap it in plastic wrap or aluminum foil and store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days. To reheat, place the cornbread in the oven or toaster oven at 350°F for 5-10 minutes, or until warmed through.

FAQs

1. Can I use fresh sweet potatoes in my cornbread recipe instead of canned sweet potatoes?  You can definitely use fresh sweet potatoes for this recipe (in lieu of canned sweet potatoes). If using fresh sweet potatoes, they will need to be peeled, boiled, mashed, and cooled before adding to the batter. Because canned sweet potatoes are typically already cooked and you can also find them pureed, they can be added directly to the batter.
2. Can I add other spices or seasonings to my sweet potato cornbread in lieu of cinnamon?  Yes, you can add other spices or seasonings to your sweet potato cornbread. I suggest using warm spices such as ginger, nutmeg, or cloves. I recommend no more than 1 teaspoon to balance them with the other ingredients in the recipe.
3. How do I know when my sweet potato cornbread is fully cooked? To know if your sweet potato cornbread is fully cooked, insert a toothpick or a knife into the center of the bread. If it comes out clean, then the cornbread is fully cooked. Another sign is that the bread will start to pull away from the sides of the baking dish.
4. Can I substitute the molasses for another sweetener? Yes, other sweeteners like honey or agave can enhance the flavor of sweet potato cornbread.