Are you looking for a quick and easy side dish that's both comforting and delicious? Look no further! This sweet potato cornbread recipe using Jiffy mix takes just minutes to prepare and delivers a delightful blend of sweet and savory flavors. Perfect for weeknight dinners or holiday gatherings, this recipe is a guaranteed crowd-pleaser. It's a fantastic example of homemade cooking that doesn't require hours in the kitchen. Ready to elevate your next meal with this simple yet impressive side? Let's get started!
Ingredients:
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- 1 cup cooked and mashed sweet potato (about one medium sweet potato)
- 1/4 cup milk (any kind will work!)
- 1 large egg
- 1/4 cup melted unsalted butter
- 1/4 cup brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- Optional: 1/4 cup chopped pecans or walnuts for added crunch
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a muffin tin. This simple step ensures your cornbread doesn't stick.
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Mash the Sweet Potato: If you haven't already, cook your sweet potato until tender. You can bake, boil, or microwave it – your choice! Once cooked, peel and mash it thoroughly.
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Combine Ingredients: In a large bowl, combine the Jiffy corn muffin mix, mashed sweet potato, milk, egg, melted butter, brown sugar, and cinnamon. Mix until just combined; don't overmix! Overmixing can result in a tough cornbread.
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Add Nuts (Optional): If using, gently fold in the chopped pecans or walnuts.
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Bake: Pour the batter into your prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes, as ovens can vary.
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Cool & Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. Enjoy warm!
Cooking Tips for the Best Sweet Potato Cornbread:
- Sweet Potato Choice: Use a sweet potato that's fully ripe for the best flavor and sweetness.
- Don't Overmix: Overmixing the batter will result in a tough cornbread. Mix until just combined.
- Baking Time: Ovens vary, so keep an eye on your cornbread towards the end of the baking time. A toothpick inserted into the center should come out clean when it's done.
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Variations:
- Spicy Sweet Potato Cornbread: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the batter for a spicy kick.
- Cheesy Sweet Potato Cornbread: Stir in 1/2 cup of shredded cheddar cheese or Monterey Jack cheese for a cheesy twist.
- Savory Sweet Potato Cornbread: Omit the brown sugar and cinnamon, and add 1/4 cup of chopped green onions or chives for a savory cornbread.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a general idea, one serving of this sweet potato cornbread contains approximately:
- Calories: 200-250
- Fat: 8-10g
- Carbohydrates: 30-35g
- Protein: 3-4g
This easy recipe makes a healthy and delicious addition to any meal. Enjoy this quick dinner idea or flavorful side dish! It’s one of the best recipes for utilizing simple ingredients to create a satisfying and memorable treat.