Sweet Potato Cornbread Recipe You’ll Crave All Year Long Let’s Talk About It

Are you team sweet cornbread or savory cornbread?
Because this one this sweet potato cornbread recipe using Jiffy—might just make you switch teams.

I grew up on those blue Jiffy boxes. My mom always added a can of creamed corn to stretch it, and I thought it was the greatest thing ever. But the first time I folded in roasted sweet potato? Game. Changed. It’s rich, moist, has just the right sweetness, and you get this subtle earthiness from the potato that balances everything out. Basically, it’s the kind of cornbread you can eat with chili and for breakfast the next day—with honey butter.

And let me tell you: most people mess up sweet potato cornbread by making it either too dense or way too cakey. But I’ve dialed in the texture just right. Let me show you how.

I’d love to hear how you like to enjoy your cornbread!

Do you like yours with maple butter? Spicy honey? Maybe as the base for stuffing?

Drop a comment below and let me know…
…if you’re planning to make this for your next fall dinner.

It’s perfect for cozy weekends, Friendsgiving spreads, or that “I just want something warm” kind of night.

Sweet Potato Cornbread Using Jiffy: What You’ll Need

This recipe keeps things simple but flavorful. You’re starting with a pantry-friendly base and leveling it up with roasted sweet potato and a few smart add-ins. Here’s everything you’ll need—and why it matters.

Ingredients

• 2 boxes of Jiffy Corn Muffin Mix
  This is your shortcut base. It brings sweetness and structure without needing to start from scratch. Two boxes give you the ideal thickness—fluffy in the middle with golden, crispy edges.
• 1 cup mashed roasted sweet potato
  This is the secret weapon. Roasting intensifies the natural sugars, giving the cornbread a warm, earthy flavor and moist texture.
  Tip: Roast at 400°F for 45 minutes, then mash while warm for the smoothest texture.
• 2 large eggs
  Eggs help bind the mix and create lift. Make sure they’re at room temp so they mix evenly and help the batter bake consistently.
• ½ cup milk or buttermilk
  Milk works well, but buttermilk adds a little tang and helps tenderize the crumb. Use what you have—but if you want bakery-quality results, go with buttermilk.
  No buttermilk? Mix ½ cup milk with 1 tsp lemon juice and let it sit for 5 minutes.
• 2 to 3 tablespoons brown sugar (optional)
  This is your flavor enhancer. It deepens the sweetness just enough without making the bread taste like dessert. Adjust to your sweetness preference.
• ¼ cup melted butter
  Fat equals flavor—and better texture. Butter gives richness and that crisp, golden top you want in cornbread. Use unsalted so you can control the salt.
• ½ teaspoon cinnamon or nutmeg (optional)
  These spices add cozy, fall flavor and pair perfectly with sweet potato. Cinnamon is warmer and milder, nutmeg is more aromatic—use whichever you like (or both!).
• ½ teaspoon vanilla extract (optional)
  This adds a subtle bakery note and pairs well with honey butter or maple syrup toppings. Great if you’re leaning into the “sweet” side of cornbread.

Equipment

You don’t need anything fancy, but using the right tools will make the process smoother and the final result even better.

• Large mixing bowl
  Big enough to mix everything without spilling. Go with glass or stainless steel.
  
• Whisk
  Helps break up the eggs and smooth out the wet ingredients. You want a lump-free base before adding the dry mix.
• Rubber spatula
  Perfect for folding everything together gently—especially important when working with a boxed mix, so you don’t overwork the batter.
• 8×8 baking pan or cast iron skillet
  A cast iron skillet gives the best crust—crispy, caramelized edges that you just can’t get from a regular pan.
  An 8×8 or 9×9 pan will give you soft, fluffy squares. Grease it well, and preheat your skillet for extra browning power.

Quick Note on Prep

Get everything to room temperature before you start—especially the eggs, milk, and mashed sweet potato. Cold ingredients can seize the butter and mess with your texture.

That’s it! A few key ingredients and tools, and you’re on your way to cornbread that tastes like it took all day (but didn’t).

How to Make Sweet Potato Cornbread with Jiffy

Step 1: Roast the Sweet Potato

Why it matters: Roasting sweet potato caramelizes its natural sugars and gives your cornbread real depth of flavor. Skip this, and you miss out on that rich, roasted sweetness.

• Preheat your oven to 400°F.
• Scrub the sweet potato, pierce it a few times with a fork, and rub it with a little oil.
• Place it on a baking sheet and roast for 45–50 minutes, or until it’s soft all the way through when poked with a fork.
• Let it cool slightly, then scoop out the flesh and mash until smooth—no chunks.
  Tip: A food processor will get it ultra smooth if you want that bakery texture.

Step 2: Mix the Wet Ingredients

This is where the flavor lives. Everything wet goes in first so it blends smoothly.

• In a large mixing bowl, combine:
  • 1 cup mashed sweet potato
  • 2 large eggs
  • ½ cup milk or buttermilk
  • ¼ cup melted butter
  • 2–3 tbsp brown sugar (if using)
  • ½ tsp vanilla and spices (cinnamon, nutmeg, etc.) if using
    
• Whisk thoroughly until completely smooth.
  You want no visible sweet potato lumps here—the smoother this mixture, the better the final texture.

Step 3: Add the Jiffy Mix

Now we fold in the dry mix.

• Add 2 boxes of Jiffy Corn Muffin Mix to your wet ingredients.
• Fold gently using a spatula or spoon. Just until no dry spots remain.
  • Don’t overmix. Overworking it will make the cornbread dense and chewy—not what we want.

Step 4: Bake

Time to transform this batter into that golden, crave-worthy cornbread.

• Grease your 8×8 pan or cast iron skillet generously with butter or oil.
  • Tip: If using cast iron, preheat it in the oven for 5 minutes before pouring in the batter. It gives you a head start on that crispy edge.
• Pour in the batter and smooth the top.
• Bake at 375°F for 25–30 minutes.
• It’s done when:
  
  • The top is golden brown
  • The center springs back when gently pressed
  • A toothpick inserted comes out clean or with just a few moist crumbs

Most people mess this up by underbaking. If it’s even slightly gooey in the middle, give it another 3–5 minutes and recheck.

Step 5: Rest and Serve

The hardest part—waiting. But it matters.

• Let it cool in the pan for 10 minutes.
  This lets it firm up so it slices clean and holds its shape.
• Slice and serve warm.
  
  • Top with whipped honey butter, a drizzle of maple syrup, or just enjoy it plain—it’s that good.

Bonus move: Reheat leftovers in a hot skillet with a little butter. Crispy edges. Dreamy.

Why This Jiffy Sweet Potato Cornbread Works

Texture Goals

• The sweet potato makes it super moist—no dry crumbs here.
• Jiffy brings that classic boxed sweetness but gets elevated with real ingredients.
  
• Brown sugar and vanilla balance the savory/sweet contrast.

Versatility

• Serve with chili, BBQ, or even for breakfast.
• Add-ins? Try chopped pecans or a little sharp cheddar.

Storage

• Keeps for 3 days on the counter, 5 in the fridge.
• Reheats beautifully—just a quick warm in the toaster oven.

Common Mistakes with Sweet Potato Jiffy Cornbread

• Not roasting the sweet potato: Microwaving won’t give you the same flavor.
• Using cold ingredients: Makes the batter lumpy and the bake uneven.
• Overmixing the batter: Leads to dense, gummy texture.
• Overbaking: It dries out quick—watch it like a hawk in the last 5 minutes.

Why You’ll Love This Sweet Potato Cornbread (Using Jiffy)

FAQ: Sweet Potato Cornbread Recipe

What’s the best way to mash the sweet potato?

Use a fork or potato masher for a rustic texture, or a food processor if you want it super smooth.

Can I use canned sweet potato?

Yes, just make sure it’s plain purée, not pie filling. Roast if possible for deeper flavor.

Do I need both boxes of Jiffy?

You could halve the recipe, but two boxes give it the right height and structure.

How do I make this gluten-free?

Use a gluten-free cornbread mix instead of Jiffy, and follow the same process.

Can I freeze this sweet potato cornbread?

Absolutely. Wrap it tightly and freeze for up to 2 months. Thaw and reheat before serving.

Final Thoughts + Your Next Move

This sweet potato corn bread recipe hits all the marks: comforting, just sweet enough, and shockingly easy to pull off. It’s the kind of side dish that might just steal the whole dinner table.

If cozy, homemade bakes are your thing, you’ll also love my Easy Applesauce Coffee Cake Recipe perfect for chilly mornings, afternoon snacks, or serving next to a cup of strong coffee.

Want more cozy classics like this?
Head over to my YouTube or drop your email below for my seasonal recipe guide.

Now get in the kitchen, roast those sweet potatoes, and make the cornbread your fall table deserves.

This is the cornbread I want to eat.