Sweet Potato Cornbread (with Jiffy Corn Muffin Mix)

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I absolutely love this Jiffy sweet potato cornbread recipe not only because it's delicious but also because it's so easy to make. The sweet potato adds sweetness and a gorgeous orange color to the skillet cornbread as well as makes it ultra moist and tender. It's a great way to add a unique twist to a semi-homemade recipe.

Jiffy corn muffin mix sweet potato cornbread in a large cast iron skillet on a wire rack with a wooden handled scooper and a mustard yellow checked cloth on the handle.

When the weather turns a little colder, there's nothing more comforting than a bowl of chili or soup served with a hunk of delicious cornbread. To me, it's the perfect fall or winter dinner. This homemade sweet potato cornbread is great with just about every soup or stew. And, you can serve it right out of the skillet too.

If you've never used Jiffy corn muffin mix before, you'll want to know that it's a sweeter cornbread than Southern traditional cornbread that has no sugar (or just a little sugar.)

I grew up eating both types--my dad would always add a can of creamed corn to a box of Jiffy corn muffin mix, so this recipe reminds me a lot of his version. If you prefer a more savory cornbread, you can totally use a savory mix in this recipe.

Wondering what soup to serve this homemade cornbread with? I really love it with Brunswick stew and my vegetable and sausage stew. As a true Southerner, it's also the perfect side dish to serve for our New Year's good luck meal of collard greens, black-eyed peas, and my tomato rice pilaf.

But that's not all--it's also a great way to sop up the pan juices from my New Orleans BBQ shrimp recipe. Convinced to make this yummy cornbread yet? Let's do it!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
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Recipe Guidelines and Test Kitchen Tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

mashed sweet potatoes
Jiffy corn muffin mix
eggs
milk
sour cream
salted butter

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get baking!

Mixing the sweet potato cornbread batter in a glass bowl with a blue rubber spatula.

First, preheat the oven to 400°F. Place a large cast-iron skillet in the oven while it preheats. Meanwhile, mix the batter in a bowl.

Large cast iron skillet with melted butter in it.

Then, remove the hot skillet from the oven and add the remaining butter. Let the butter melt and swirl to coat the bottom of the skillet.

Spooning the sweet potato cornbread batter into a cast iron skillet with a blue rubber spatula.

Next, pour the batter into the hot skillet.

Spreading the sweet potato cornbread batter into a cast iron skillet with a blue rubber spatula.

Finally, spread the batter in an even layer. Bake the cornbread until golden brown and a toothpick inserted in the center comes out clean.

Hint: To get mashed sweet potatoes (if you don't use canned), bake 3 medium to large whole sweet potatoes at 400°F for 40 to 45 minutes or until fork tender. Let cool until the potatoes are easy to handle and then remove the skins. Mash in a medium bowl with a fork.

Substitutions

Need to make some ingredient swaps? Here are some ideas:

Jiffy brand corn muffin mix - Oops! Do you need to make your own mix? For the amount this recipe calls for (2 boxes of Jiffy cornbread mix), mix together: 1 ⅓ cups all-purpose flour, 1 cup plain yellow cornmeal, ⅔ cup granulated sugar, 2 tablespoons baking powder, and 1 teaspoon kosher salt.
Sweet potatoes - Look for canned sweet potatoes if you don't use fresh sweet potatoes. Just be sure to buy sweet potato puree or canned yams without any additional sugar syrup added. The syrup would make this cornbread way too sweet.
Salted butter - For this recipe, salted butter is ideal to balance the sweetness of the sweet potatoes and the sugar in the mix. If you only have unsalted butter, add ¼ teaspoon of salt to the batter.
Milk - Use 2% or skim milk instead of whole milk if you prefer.
Sour cream - Instead of sour cream, feel free to use plain yogurt. (Full-fat is best.)

Variations

Check out these other ways to change up this easy cornbread recipe:

Spicy - Are you fan of recipes with a little spice? Stir in minced jalapeño or serrano peppers to the batter to give it a kick.
Pumpkin Cornbread - Instead of sweet potatoes, use pumpkin puree (not pumpkin pie mix) for a fun fall recipe.
Cheese and Green Onion - Stir in shredded Cheddar cheese and sliced green onions for a delicious twist.

Equipment

Here's the equipment you'll need for this Jiffy cornbread recipe:

liquid measuring cup
dry measuring cups
paring knife
large cast-iron skillet
rubber spatula
large mixing bowl

Storage

Store leftover cornbread in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week.

This sweet potato cornbread freezes really well. Wrap slices in plastic wrap or aluminum foil before freezing in an airtight container for freezer-safe zip-top plastic bag.

Tasty Tip

One of the most delicious things I've eaten recently is a warm slice of this cornbread topped with my favorite cinnamon whipped honey from Savannah Bee Company. They also have a pumpkin spice whipped honey that would be equally as yummy. I highly recommend this amazing fall-inspired snack!

Jiffy corn muffin mix sweet potato cornbread in a large cast iron skillet on a wire rack with a wooden handled scooper and a wedge of cornbread on a wooden plate with cinnamon whipped honey top with a mustard yellow checked cloth on the side.

Frequently asked questions

Can I use water instead of milk in Jiffy cornbread mix?

You sure can! Use water or non-dairy milk instead of regular milk in this recipe.

How else can I enhance my Jiffy mix?

The great thing about Jiffy mix is that it is really versatile. Add your favorite stir-ins to make your cornbread really special. Check out the "Variations" section above for some ideas.

How do you keep Jiffy cornbread from sticking to the pan?

You know how I have you melt butter in the preheated cast-iron skillet? That helps prevent the cornbread from sticking.

Should you let cornbread cool before removing from the pan?

You can let it cool or serve it straight from the skillet. Either way, I recommend letting it sit for about 5 minutes before slicing and scooping it out.

Is this cornbread batter supposed to be thick or runny?

The batter should be thick but still pourable.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Jiffy mix sweet potato cornbread:

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