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Sweet Potato Cornbread on a plate
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Easy Sweet Potato Cornbread

This Sweet Potato Cornbread recipe is warm, buttery, slightly sweet and made with jiffy mix and mashed sweet potatoes. It's the ultimate side dish for fall dinners and family gatherings.
Course Bread, Side Dish
Cuisine American
Keyword Cast Iron Skillet Cornbread, Easy cornbread, sweet potato cornbread muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Cook Style Eat with Monica

Equipment

  • Cast Iron Skillet

Ingredients

  • ½ cup Yellow Cornmeal
  • 1 box Jiffy Cornbread Mix
  • 2 Eggs
  • ⅔ cup Milk
  • ½ cup Sweet Potato mashed
  • 3 Tbsp. Butter melted

Instructions

  • Preheat your oven to 350 F. Grease and cast iron skillet with butter.
  • In a large bowl, combine the Jiffy mix and cornmeal. This gives the cornbreal a bit more structure and that signature Southern texture.
  • Whisk together the eggs, milk, mashed sweet potato, and melted butter until smooth.
  • Pour thee wet ingredients with the dry ingredients. Stir until just combined
  • Pour Mix into the prepared dish and bake for 25-30 minutes .
  • Allow to slightly cool before slicing. Serve warm with butter or honey.