Sweet Potato Cornbread (with Jiffy Corn Muffin Mix)

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.

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? Well you can't go wrong with a bowl of chili, especially my ultimate beef chili and instant pot white turkey chili.

I also really love it with my Brunswick stew, vegetable and sausage stew, or lentil soup with pancetta. As a true Southerner, it's also the perfect side dish to serve for our New Year's good luck meal of collard greens with ham hock, 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!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tasty Tip
• Frequently asked questions
• Related
• Pairing
• 🍽Get the recipe
• 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!

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!

Frequently asked questions

Related

Looking for other recipes like this? Try these:

Pairing

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

🍽Get the recipe

Recipe Guidelines and Test Kitchen Tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe:

• Do not use the same utensils on cooked food, that previously touched raw meat or eggs.
• Wash hands after touching raw meat or eggs.
• Don't leave leftovers sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.