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–+ servings
Three slices of Jiffy sweet potato cornbread stacked on each other, topped with a cube of butter. Surrounded by more cornbread on wire rack.
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4.88 from 8 votes

Jiffy Sweet Potato Cornbread

This easy sweet potato cornbread using Jiffy mix and canned sweet potatoes, bakes up so moist and fluffy. 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 29oz Canned Sweet Potatoes (drained and mashed)
  • ½ cup Butter (Melted)
  • ½ cup Whole Milk
  • 2 Eggs
  • ⅓ cup Sugar (optional)

Instructions

  • Preheat oven to 350°F and grease a 9x13 baking pan.
  • Open can of sweet potatoes and drain the liquid.
  • Place sweet potatoes into a mixing bowl and smash them until smooth.
  • Add milk, eggs, sugar, and melted butter into the mixing bowl. Mix together all ingredients.
  • 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.