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 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.

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