Sweet Potato Cornbread
Adding mashed sweet potato to Jiffy cornbread and muffin mix is an easy way to make a classic cornbread recipe special. The subtle sweetness makes it the perfect accompaniment to your favorite soups and stews. Or, eat the cornbread all by itself, topped with a dab of butter and some cinnamon whipped honey.
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Servings: 8
Equipment
- liquid measuring cup
- dry measuring cups
- paring knife
- large cast-iron skillet
- rubber spatula
- large bowl
Ingredients
- 2 (8.5-ounce) packages Jiffy corn muffin mix
- 2 large eggs
- ½ cup milk (I used whole milk)
- 1 ½ cups mashed sweet potato
- ½ cup sour cream
- ½ cup salted butter, divided
Instructions
- Preheat the oven to 400°F. Place a large cast-iron skillet in the oven while it preheats.
- Mix the batter: Combine the muffin mix, eggs, milk, mashed sweet potato, and sour cream in a large bowl. Melt half of the butter (¼ cup) in the microwave. Add the melted butter to the mixture in the bowl and stir just until the ingredients are combined and moistened.
- Remove the hot skillet from the oven. Cut the remaining ¼ cup butter into slices and add to the skillet. Let the butter melt and tilt the pan to coat the bottom with melted butter.
- Pour the batter into the hot skillet and spread to an even layer. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
- Let the cornbread cool for about 5 to 15 minutes. Cut into wedges and serve.