If you love cornbread, but want to add a little something extra to your recipe, then you need to try this Jiffy Sweet Potato Cornbread recipe. This recipe takes the traditional cornbread recipe and adds in the delicious and nutritious flavor of sweet potatoes. Not only does this recipe taste amazing, but it is also incredibly easy to make. You’ll be enjoying this mouth-watering cornbread in no time.
Recipe 1: Jiffy Sweet Potato Cornbread
Ingredients:
- 1 box Jiffy corn muffin mix
- 1 can creamed corn
- 1/2 cup mashed sweet potato
- 1 egg
- 1/3 cup milk
- 1/4 cup melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat your oven to 400°F.
- Grease an 8-inch square baking pan.
- In a large mixing bowl, combine all of the ingredients and mix well.
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before serving.
Nutritional Information:
- Calories: 227
- Protein: 4g
- Fat: 10g
- Carbohydrates: 31g
- Fiber: 2g
- Sugar: 13g
Cooking Time:
20-25 minutes
Equipment:
- Large mixing bowl
- 8-inch square baking pan
- Mixing spoon or spatula
- Measuring cups and spoons
Serving Suggestions:
This Jiffy Sweet Potato Cornbread is the perfect side dish for any meal. Serve it alongside your favorite chili, soup, or stew. It’s also great as a snack or breakfast option.
Variations:
If you want to switch up the flavors, you can add in some chopped jalapeños or cheddar cheese. You could also use different types of cornbread mix, like honey or buttermilk, to change the flavor profile.
Substitutions:
If you don’t have Jiffy corn muffin mix, you can use any other brand of cornbread mix. You could also substitute the creamed corn for canned corn or frozen corn. If you don’t have sweet potato, you could use pumpkin puree or mashed banana instead.
Storage:
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
Tips:
- Make sure your sweet potato is mashed well to ensure it mixes well with the other ingredients.
- If you want a sweeter cornbread, you can add in some brown sugar or honey.
- For a spicier cornbread, add in some cayenne pepper or chili powder.
Frequently Asked Questions:
- Can I make this recipe ahead of time? Yes, you can make this cornbread ahead of time and reheat it before serving.
- Can I double this recipe? Yes, you can double this recipe to make a larger batch.
- Can I make this recipe without eggs? Yes, you can substitute the egg with a flax egg or applesauce.
Recipe 2: Gluten-Free Jiffy Sweet Potato Cornbread
Ingredients:
- 1 box Jiffy corn muffin mix (gluten-free)
- 1 can creamed corn
- 1/2 cup mashed sweet potato
- 1 egg
- 1/3 cup milk
- 1/4 cup melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat your oven to 400°F.
- Grease an 8-inch square baking pan.
- In a large mixing bowl, combine all of the ingredients and mix well.
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before serving.
Nutritional Information:
- Calories: 227
- Protein: 4g
- Fat: 10g
- Carbohydrates: 31g
- Fiber: 2g
- Sugar: 13g
Cooking Time:
20-25 minutes
Equipment:
- Large mixing bowl
- 8-inch square baking pan
- Mixing spoon or spatula
- Measuring cups and spoons
Serving Suggestions:
This Gluten-Free Jiffy Sweet Potato Cornbread is the perfect side dish for any meal. Serve it alongside your favorite chili, soup, or stew. It’s also great as a snack or breakfast option.
Variations:
If you want to switch up the flavors, you can add in some chopped jalapeños or cheddar cheese. You could also use different types of cornbread mix, like honey or buttermilk, to change the flavor profile.
Substitutions:
If you don’t have Jiffy corn muffin mix, you can use any other brand of gluten-free cornbread mix. You could also substitute the creamed corn for canned corn or frozen corn. If you don’t have sweet potato, you could use pumpkin puree or mashed banana instead.
Storage:
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
Tips:
- Make sure your sweet potato is mashed well to ensure it mixes well with the other ingredients.
- If you want a sweeter cornbread, you can add in some brown sugar or honey.
- For a spicier cornbread, add in some cayenne pepper or chili powder.
Frequently Asked Questions:
- Can I make this recipe ahead of time? Yes, you can make this cornbread ahead of time and reheat it before serving.
- Can I double this recipe? Yes, you can double this recipe to make a larger batch.
- Can I make this recipe without eggs? Yes, you can substitute the egg with a flax egg or applesauce.
Conclusion
If you’re looking for a delicious and easy twist on traditional cornbread, then you need to try this Jiffy Sweet Potato Cornbread recipe. It’s packed with flavor and nutrients thanks to the addition of sweet potatoes. Plus, with the gluten-free option, everyone can enjoy this tasty side dish. Give it a try and let us know what you think!