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–+ servings
White plate with two pieces of jiffy pumpkin cornbread stacked on each other. Topped with butter and drizzled honey.
Print Recipe
5 from 2 votes

Jiffy Pumpkin Cornbread

This easy pumpkin cornbread using Jiffy mix and canned sweet potatoes is so moist and fluffy, made in a 9x13 baking dish. Perfect to serve alongside fall soups and Thanksgiving dinner.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 8

Equipment

  • 9x13 Baking Pan
  • Mixing Bowl
  • Whisk
  • Rubber spatula
  • Measuring Tools
  • Strainer or Fine Sieve
  • Fork or Spoon
  • Can Opener

Ingredients

  • 2 8.5oz Jiffy Corn Muffin Mix
  • 1 15oz Canned Pumpkin (100% Puree)
  • ½ cup Butter (Melted)
  • ½ cup Whole Milk
  • 2 Eggs
  • ⅓ cup Sugar

Instructions

  • Preheat oven to 350°F and grease a 9x13 baking pan.
  • To a mixing bowl add pumpkin, milk, eggs, sugar, and melted butter. Mix well.
  • Add in jiffy cornbread mix. I like to sift the dry mix into the bowl to remove any lumps.
  • Mix until just combined. Try not to overmix the batter.
  • Pour into the greased 9x13 baking pan.
  • Place into the oven and bake for 45-55 minutes until a toothpick comes out clean.
  • Remove from the oven and let cool. Cut into squares and top with butter and honey, if preferred. Enjoy.