Sweet Potato and Corn Bread Casserole - MetroFamily Magazine
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Sweet Potato and Corn Bread Casserole

by Stephanie Clinton

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You know what I love? Jiffy corn bread mix. Some foodies may look down their nose at Jiffy, but not this gal. When I was little, my mom and I made this all the time.

We would add an extra egg and about 1/2 a cup of sugar to turn it into corn bread cake and boy, was it yummy.  I always try to keep a few boxes on hand in my pantry for those nights when I need a little something extra to go along with dinner. 

The night I came up with this recipe I was also planning on making baked sweet potatoes.  It occurred to me to create a sweet potato casserole type mixture and combine it with Jiffy.  The result was delicious. 


  • 3 sweet potatoes
  • 3 Tbs. butter, softened + 1 Tbs additional for baking dish
  • 1/4 cup apple cider
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1 tsp. salt
  • 1 box Jiffy cornbread mix
  • 1 egg
  • 1/4 cup milk
  • 1 Tbs. wheat germ


  • Preheat oven to 350 degrees.
  • Cook sweet potatoes in the microwave until fork tender, about 20 minutes. 
  • Discard skins and combine sweet potatoes with the butter, apple cider, cinnamon, nutmeg, cloves and salt.  Mix until smooth.
  • In a separate bowl combine Jiffy mix, milk, egg and wheat germ. 
  • In an 8×8 baking dish melt 1 Tbs butter in the oven. Once butter is melted, spread it around the dish. 
  • Drop sweet potato mixture into center of the dish.
  • Spread the cornbread mixture around the sweet potatoes. 
  • Bake at 350 for about 25 minutes or until cornbread is golden brown.


For more from Stephanie, visit her blog at www.hugskissesandsnot.com.

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