Jiffy Sweet Potato Cornbread

This Jiffy sweet potato cornbread recipe levels up the box directions by substituting ingredients and adding a couple of tasty additions. The Best Sweet Potato Cornbread Ever!! 

Love Sweet Potato? Check out these easy recipes Condensed Milk Sweet Potato Pie, Old Fashioned Candied Sweet Potatoes, Cake Mix Sweet Potato Cobbler, or Sweet Potato Crumble Casserole.  

Ingredients and Substitutions

Mix - Two boxes of Jiffy Cornbread Mix.

Sweet Potato - Canned Sweet Potatoes or Yams. Substitute with 2 cups of fresh sweet potato puree if preferred. 

Eggs- Two large whole eggs.

Butter - Salted or unsalted will be delicious. Substitute oil for a super moist texture. 

Milk - Whole Milk is preferred but any fat content could be substituted. Buttermilk would also be delicious. 

Sugar- White or cane sugar, substitute honey or a touch of maple syrup. 

Toppings and Variations

If you would like a savory cornbread omit the sugar and to add sweetness or extra flavor try these topping options.  

Honey Butter - Top with pats of butter and drizzle honey or melt them both together and spread it onto the cornbread. 

Cinnamon Brown Sugar Butter - Make a quick compound butter mixing softened salted butter, brown sugar, cinnamon, and a touch of honey. 

Spices - Warm spices like cinnamon, nutmeg, pumpkin pie spice blend or mixed spice. For a savory option parsley, rosemary, or dill. 

Marshmallow Fluff and Pecans- Traditional flavor just like sweet potato casserole spread on some marshmallow fluff and toasted pecans. Yum. 

Icing Glaze and Roasted Pumpkin Seeds - Add powdered sugar and water to make a quick icing glaze. Then top with roasted pumpkin seeds for the crunch. 

Whipped Butter and Molasses - With a whisk or hand blender add salted butter to a bowl and whip until fluffy. Pour in a touch of molasses until mixed well. 

Tips & Suggestions

Preheat the oven early because the cornbread batter mixes up quickly. 

Don’t forget to grease the 9x13 baking pan.

Reduce the sweetness by omitted the sugar. The canned sweet potatoes does have a heavy syrup added.

If you prefer not to use a jiffy cornbread mix, use any 15oz cornbread mix of choice.

Don’t overmix the batter, mix until combined for tender and fluffy results. 

If you like a deeper orange color, add a drop or two of red food coloring. 

Make Ahead and Leftovers

This recipe can be easily made ahead or prepped up to 2 days before serving.

Store leftovers wrapped in plastic wrap or parchment paper then in freezer zipper bag. It can be kept in the refrigerator for up to 3 days or frozen up to 3 months. 

They can be easily reheated in the microwave or oven.

Step By Step Directions and Photos 

1. Grab the ingredients and prep them.
2. Preheat oven to 350°F and grease a 9x13 baking pan.

3. Open can of sweet potatoes and drain the liquid.

4. Place the sweet potatoes into a mixing bowl and smash them until smooth.

5. Add milk, eggs, sugar, and melted butter into the mixing bowl. Mix together all the wet ingredients.

6. Add in the Jiffy cornbread mix. I like to sift the dry mix into the bowl to remove any lumps.

7. Mix until just combined. Try not to overmix the batter.

8. Pour into the greased 9x13 baking pan. Place into the oven.

9. Bake for 45-55 minutes until a toothpick comes out clean. Remove from the oven and let cool.

10. Cut into squares and top with butter and honey, if preferred. Enjoy.