Sweet Potato Cornbread Jiffy

This sweet potato cornbread jiffy recipe is a delightful twist on traditional cornbread, adding the natural sweetness and vibrant color of sweet potatoes. It's a perfect side dish for any meal, and the leftovers make a great snack or breakfast option.

Sweet Potato Cornbread Jiffy

Ingredients

  • 1 box of Jiffy corn muffin mix
  • 1 cup mashed sweet potatoes
  • 1/3 cup milk
  • 1/4 cup melted butter
  • 1/4 cup honey
  • 2 eggs

Instructions

  1. Preheat the oven to 400°F (200°C) and grease a 9-inch square baking dish.
  2. In a large bowl, combine the Jiffy mix, mashed sweet potatoes, milk, melted butter, honey, and eggs. Mix until well combined.
  3. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  4. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  5. Allow the cornbread to cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
25 minutes
Total time:
35 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
28g
Protein
3g
Fat
6g

Supplies

9-inch square baking dish Mixing bowl Spatula

Tools

Oven

Serving suggestions

Serve the sweet potato cornbread jiffy warm with a drizzle of honey or a pat of butter.

Tips & tricks

For a savory twist, add some chopped green onions or jalapeños to the batter before baking.

Cost

$5