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