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.
Spoon mixture into pan and bake in oven for 20 minutes.
Remove and serve warm.
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
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 bowl. Stir 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.
Remove and serve warm.
Great with a little dab of butter.
UPDATE!
I have a box of Jiffy and a small leftover sweet potato...here I go.
ReplyDeleteGreat Ruth! You won't be sorry. You can also use canned sweet potatoes--just drain them real well. Let me know what you think.
DeleteThanks for the recipe, that's what I've canned sweet potato
DeleteI'm going to try this Thursday for Thanksgiving....sounds great thanks
ReplyDeleteJust made them very moist and put orange marmalade on them
ReplyDeleteOrange marmalade sounds amazing on these I'm going to put some out with them for Thanksgiving:) Thanks for the idea
DeleteHappy Thanksgiving. Orange marmalade does sound delicious. Patricia
DeleteThat's great to hear! Thanks for letting me know, Whitney.
ReplyDeleteMade them they were awesome
ReplyDeleteThanks. I think I'll make some tonight. It's been a while.
DeleteNow instead of shortening..can i use pam spray with a little butter?
ReplyDeleteYes 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.
DeleteMy family loved this! Even the picky one! Thanks, and so easy!
ReplyDeleteThat's wonderful Kim! We agree completely with you. Thanks for stopping by and letting me know.
DeleteCan I put butter in the mixture?
ReplyDeleteYou 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.
DeleteSo delicious. Used buttermilk for mine. Yummy!
ReplyDeleteI will have to try that. Always have buttermilk to make my buttermilk biscuits. Thanks.
ReplyDeleteFood 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!
ReplyDeleteWe really enjoyed the food there and their sweet potato cornbread. This simple version is good also. Have fun Sunday. Patricia
DeleteWill try this... Do you think I can Use almond milk in the mixture?
ReplyDeleteI'm sure you can. Enjoy. Patricia
DeleteCan this be made in an 8 inch pan instead of muffin tins?
ReplyDeleteSure, pip. I make my homemade cornbread in an iron skillet and cook it at 425 for 20 minutes. Patricia
DeleteThank you so much Patricia. They are so good, and very easy to make. Great recipe.
ReplyDeleteThanks. Sometimes easy is best. Patricia
DeleteI want to try this recipe. I love sweet potatoes and corn Bread.
ReplyDeleteThank you for sharing.
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
DeleteI have my Ex lover back just in 48 hours... This is unbelievable... I love this!
ReplyDeleteGet back with Ex... Fix broken relationship/marriage..........
His result is 100% guaranteed.
He cures herpes with herbal mixture
Thanks Robinsonbuckler11 ((@ gmail)) com...
Patricia Bowen
Florida, United States