Easy Sweet Potato Cornbread
Made with Jiffy cornbread mix and canned sweet potatoes, my sweet potato cornbread has a rich flavor and a tender, satisfying texture. It is super easy to make and requires only 7 ingredients and 10 minutes to prepare before popping it in the oven!
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 9x9 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.
- 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
Calories: 387kcalCarbohydrates: 50gProtein: 6gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 71mgSodium: 558mgPotassium: 207mgFiber: 4gSugar: 19gVitamin A: 4652IUVitamin C: 1mgCalcium: 72mgIron: 2mg
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.
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