I use Jiffy cornbread mix and canned sweet potatoes to make the most delightful sweet potato cornbread! My easy cornbread recipe has just the right amount of sweetness and a hint of warmth, thanks to the addition of cinnamon and brown sugar.
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My Easy Sweet Potato Cornbread Recipe
The first time I made sweet potato cornbread was the week after Thanksgiving dinner. I had been in charge of the cornbread this year, as well as the sweet potato casserole, but I ended up having a few extra boxes of Jiffy cornbread mix and canned yams on hand!
My husband, Ben, is a huge sweet potato lover, so I thought… why not combine these remaining ingredients and surprise him with some sweet potato cornbread using Jiffy mix?
What makes this recipe special is the way the everything combines to make a moist and flavorful bread that’s naturally sweet. Plus, when baked in the oven, the bread cooks evenly until golden, getting slightly crispy on the edges but remaining tender on the inside.
When Ben took his first bite of this cornbread, he fell in love with it instantly. Just when he thought classic cornbread couldn’t get any better, yams managed to take it to the next level. I’ve been whipping up a batch of this sweet yam cornbread for every holiday season since then.
Looking for more cornbread recipes? Be sure to give my air fryer cornbread, cornbread stuffing, or corn casserole a try!
Jiffy Sweet Potato Cornbread Ingredients
- Jiffy cornbread mix – My favorite boxed cornbread mix that’s perfectly tender and sweet!
- Canned yams – I use a 29 ounce can of yams, drained for ease. Freshly boiled and soft fresh sweet potatoes can also be substituted.
- Large eggs – Help bind all of the ingredients together.
- Milk – I like using whole milk to give the cornbread a rich taste and moist texture.
- Brown sugar – Adds additional sugary notes to complement the natural sweetness of the yams.
- Cinnamon – For a hint of warmth and to enhance the other flavors.
- Melted butter – Salted or unsalted butter will work just fine, depending on preference. The butter contributes to the rich flavor of the bread.
How to Make Sweet Potato Cornbread
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Spray a 9×9 pan with nonstick cooking spray and set it aside.
STEP TWO: In a large mixing bowl, place the drained yams, eggs, brown sugar, cinnamon, and milk. Begin mixing on low, slowly incorporating the butter. Once all the butter is poured in, mix on medium speed until all of the yams are pureed and everything is combined.
STEP THREE: Using a spatula, add the Jiffy mix and fold it into the yam mixture just until it is combined. Do not overmix.
STEP FOUR: Pour the mixture into the greased pan and smooth out the top to make it even. Allow it to sit while the oven preheats to 350 degrees F.
STEP FIVE: Bake it for 45 to 50 minutes until the edges are brown and the middle is set, inserting a toothpick to check if it’s done.
STEP SIX: Top it with butter and honey if desired, and enjoy!
Tips for the Best Sweet Potato Bread Using Jiffy Mix
- Grease the pan thoroughly before adding the batter. Coating the pan with non-stick spray will make it seamless to remove the bread and clean the pan later!
- Don’t overmix the batter! Overmixing will result in the bread having a rough, dry texture.
- I let the eggs sit at room temperature for about 30 minutes before mixing the ingredients together. Room temperature eggs are easier to mix, resulting in fluffier bread.
- Allow the cornbread to rest before slicing so that it firms up more. It’s also less crumbly this way.
- Top with butter and honey! These toppings are optional but will take the flavor to the next level.
Cornbread Variations and Substitutions
- My recipe can be used to make cornbread muffins instead of squares! When making muffins, I simply reduce the cooking time and use the same toothpick test to see when they’re done.
- Swapping canned sweet potato with pumpkin puree will result in a similar texture but a milder, more subtle flavor.
- For a spicy twist, I toss in some diced jalapenos! We’re big fans of the heat (especially my husband), and it’s such a nice contrast to the sweet flavors in the recipe.
- Honey or maple syrup can be used as an alternative when brown sugar is unavailable.
- Adding in some cheese and green onions will make the recipe extra savory.
What to Serve with Jiffy Sweet Potato Cornbread
I like pairing this sweet cornbread recipe with savory meat dishes like my spiral ham, air fryer turkey breast or my boneless turkey breast. This tender cornbread also tastes delicious served with crispy chicken cutlets!
Sweet Potato Cornbread FAQs
How do I know when the sweet potato cornbread recipe is done?
The cornbread will start to turn a beautiful golden color when it’s close to being done, and the middle will begin to set. I know that it’s finally done once I can insert a toothpick in the center and it comes out clean, or with just a few moist crumbs.
How should I store leftover cornbread?
Leftover cornbread can be placed in an airtight container and stored in the refrigerator for up to 4 days. I like to pop servings in the microwave for a few seconds to get them soft and warm again.
More Easy Thanksgiving Recipes
- Sweet potato casserole
- Spiral ham in the crock pot
- Sweet potato pie
- Squash casserole
- Watergate salad
- Turkey gravy without drippings
Easy Sweet Potato Cornbread
Equipment
Ingredients
- 2 cups canned yams 1- 29 ounce can, drained
- 2 large eggs
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1/2 teaspoon cinnamon
- 1/2 cup melted butter
- 2 boxes Jiffy Corn Muffin Mix 8.5 ounce boxes
Instructions
- Spray a 9×9 pan with nonstick cooking spray. Set it aside.
- In a large mixing bowl, place the drained yams, eggs, brown sugar, cinnamon and milk. Begin mixing on low, slowly incorporating the butter. Once all the butter is poured in, mix on medium speed until all of the yams are pureed and everything is combined.
- Then, using a spatula, add the Jiffy mix and fold it into the yam mixture just until it is combined. Do not overmix it.
- Pour it into the pan and smooth out the top to make it even. Preheat the oven to 350 degrees F. Allow it to just sit in that time the oven preheats.
- Cook it for 45-50 minutes when the edges are brown and the middle is set. A toothpick should be inserted and come out clean when it is done.
- Top with butter and honey if desired.
Notes
- Grease the pan thoroughly before adding the batter. Coating the pan with non-stick spray will make it seamless to remove the bread and clean the pan later!
- Don’t overmix the batter! Overmixing will result in the bread having a rough, dry texture.
- Let the eggs sit at room temperature for about 30 minutes before mixing the ingredients together. Room temperature eggs are easier to mix, resulting in fluffier bread.
- Allow the cornbread to rest before slicing so that it firms up more. It’s also less crumbly this way.Â
- Top with butter and honey! These toppings are optional but will take the flavor to the next level.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
This cornbread is outstanding! I had been wanting to make some cornbread recently but needed to look for a gluten-free mix. I finally found some gluten-free cornbread mix and I was able to then make your recipe with the yams/sweet potatoes. My husband is not a sweet delicious potato fan, but after he tasted the cornbread last night, he said make this again! It is light and fluffy and is more like a cake. Absolutely delicious! I will never go back to making plain cornbread again. Thank you so much for sharing the recipe.!💕
Hi Sharon, I’m so happy to hear you loved the recipe! Thank you for your feedback!