Monday, October 1, 2012

JIFFY SWEET POTATO CORNBREAD

While we were on vacation, we had dinner one night at a restaurant called Food for Thought in Williamsburg, VA.  (btw, I would highly recommend it--food was great!In the basket of breads were two pieces of what I thought must be sweet potato cornbread.  It didn't really taste like cornbread so I asked our waiter if that was what it was.  (It had more of a texture of cake....less cornmeal than flour, I think.) Anyway, he said it was. I asked him how they made it (recipe) and he wouldn't tell me.  

I searched all of the recipe books everywhere we went after that, but never found a recipe for sweet potato cornbread. I decided I would just have to experiment on my own til I came up with one.

Yesterday, I decided to make a pot of Texas Bean Soup (I'll do a posting of it later this week...it is oh so delicious!) and also some cornbread.  

I had some Jiffy cornbread mix I had bought and thought I would just make it instead of mixing up my recipe from scratch.  Remembering the sweet potato cornbread, I decided to start my experimenting (I do intend to work on a recipe from scratch).  

Well, the result was so delicious I had to take a few minutes to share it with you. It is so easy and so good and so fast. I can't believe I have never thought about doing it before.



JIFFY SWEET POTATO CORNBREAD

1   box  Jiffy cornbread mix
1 egg
1/3  cup milk
1/2  cup mashed sweet potato


Preheat oven to 400 degrees F.
 
Combine all ingredients in a small bowlStir til moistened with a whisk. 












Put a dab of shortening in each muffin cup













and place muffin pan in oven to melt the shortening and heat the pan a little.










Spoon mixture into pan and bake in oven for 20 minutes.













Remove and serve warm.

Great with a little dab of butter.


UPDATE!

I decided to experiment again and this time I came up with Jiffy Cheesy Bacon Cornbread. You have to check them out. My husband really loved them. (And I did, too.) Cheesy Bacon Cornbread

33 comments:

  1. I have a box of Jiffy and a small leftover sweet potato...here I go.

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    Replies
    1. Great Ruth! You won't be sorry. You can also use canned sweet potatoes--just drain them real well. Let me know what you think.

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    2. Thanks for the recipe, that's what I've canned sweet potato

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  2. I'm going to try this Thursday for Thanksgiving....sounds great thanks

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  3. Just made them very moist and put orange marmalade on them

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    Replies
    1. Orange marmalade sounds amazing on these I'm going to put some out with them for Thanksgiving:) Thanks for the idea

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    2. Happy Thanksgiving. Orange marmalade does sound delicious. Patricia

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  4. I made this recipe for a chili potluck dinner and it was a hit!!! Thanks for the recipe!

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    Replies
    1. That's great to hear! Thanks for letting me know, Whitney.

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  5. Made them they were awesome

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    Replies
    1. Thanks. I think I'll make some tonight. It's been a while.

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  6. Now instead of shortening..can i use pam spray with a little butter?

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    Replies
    1. Yes Latonja, you can. You can use a regular muffin tin also. Your results won't be as tasty and crunchy as with the shortening and the iron skillet, but I know everyone doesn't have an iron skillet or use shortening. Thanks for stopping by and asking your question.

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  7. My family loved this! Even the picky one! Thanks, and so easy!

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    Replies
    1. That's wonderful Kim! We agree completely with you. Thanks for stopping by and letting me know.

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  8. Can I put butter in the mixture?

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    Replies
    1. You could certainly use butter instead of the shortening to grease the pan. That would help flavor it. AND don't forget to spread butter on the muffin when you cut it open. I hope this helps. Thanks for your question.

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  9. So delicious. Used buttermilk for mine. Yummy!

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  10. I will have to try that. Always have buttermilk to make my buttermilk biscuits. Thanks.

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  11. Food for Thought is one of our favorite stops when we visit Williamsburg. I'm going to mix up some of this sweet potato cornbread for brunch this Sunday!

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    Replies
    1. We really enjoyed the food there and their sweet potato cornbread. This simple version is good also. Have fun Sunday. Patricia

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  12. Will try this... Do you think I can Use almond milk in the mixture?

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  13. Can this be made in an 8 inch pan instead of muffin tins?

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    Replies
    1. Sure, pip. I make my homemade cornbread in an iron skillet and cook it at 425 for 20 minutes. Patricia

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  14. Thank you so much Patricia. They are so good, and very easy to make. Great recipe.

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  15. I want to try this recipe. I love sweet potatoes and corn Bread.
    Thank you for sharing.

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    Replies
    1. You're welcome. I'm glad you found it. It is just the right amount of sweet potato. I have shared other sweet potato corn bread recipe, but this one is definitely the easiest. Patricia

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    ReplyDelete