Sweet Potato Cornbread with Canned Yams

Sweet potato cornbread with canned yams recipe can use leftover mashed sweet potatoes after the holidays, or make from fresh for the holidays. Year round this pairs well with a bowl of chili as a sweet honey side dish. Mashed yams are a great option too.

Cornbread with Canned Yams

If you use canned just make sure you drain the juice. Then use the back of a fork to mash until pretty smooth but personally I like a little chunk in there. Just like when I make fork tender Banana Cornbread I do the same thing with my ripe fruit. That way you get a bit of an extra moist bite here and there.

Yes there is a difference between yams and sweet potatoes except when you are putting them in with other items, then you can’t differentiate. If I don’t have leftovers I will make Pressure Cooker Sweet Potatoes to make this. That way you could make 1 just for this recipe or a few to make for dinner too.

I wouldn’t always make this for Beans and Cornbread, but sometimes. Just depends on what I have on hand and what I am craving at the time. It will raise eyebrows though if I serve it to guests for dinner and don’t tell them how it is an out of the box version.

Cornbread with Sweet Potatoes Ingredients

• 1 c cornmeal flour
• All purpose flour
• 5 tbsp brown sugar
• Baking powder
• Baking soda
• 1/2 tsp cinnamon
• 2 eggs
• 1 3/4 c buttermilk
• Sweet potato mashed, or use drained yams
• Butter melted
• 1 pinch salt
• 1 pinch nutmeg

If you make this with 5 Ingredient Chili I wouldn’t add the nutmeg at all on that go around. In the Fall I might opt to use pumpkin pie spice instead, you get the idea of how you can change it up just a bit here and there as far as that goes.

Sweet Potato Cornbread using Jiffy

I would make these into muffins. You would still add the same 1/3 cup of milk and 1 egg that is directed on the back. Into that you would add 1 cup mashed yams or taters + 2 tbsp honey and a pinch of cinnamon and nutmeg if you wanted. Bake at 400 for 16-18 minutes or until toothpick comes out clean.

Sweet Potato Cornbread Muffins

You could use this same batter to make this into a muffin tin recipe for sure. I do like using paper muffin liners so there is no mess at all vs. using non stick spray. Just bake for 18 minutes or until a toothpick comes out clean. With a little dollop of frosting or glaze on the top you can almost call them cupcakes really, just not as fluffy as others. Here’s brief step by step below.

Directions

• Mix dry ingredients in a large bowl, set aside.
• In another bowl whisk together the wet ingredients like eggs with the buttermilk. Add mashed sweet potatoes or yams.
• Mix in dry ingredients slowly, mixing together.
• Then add melted butter and incorporate into the cornbread batter to make smooth.
• Preheat oven to 375 degrees F.
• Spray inside of a 9×9″ pan with non stick spray and pour in batter. Bake for about 35 minutes or until toothpick in center comes out mostly clean with moist crumbs attached, no longer.
• Cool for 5 minutes, slice and feel free to enjoy with butter or sour cream on top of each slice.

We have made our Cornmeal Muffins this way too substituting 1/2 of the milk for mashed taters. Added moisture does typically mean that the result comes out a bit more dense. That means that they won’t rise as much as a type of cake or something.

I will say that in muffin form it doesn’t save quite as long as they are smaller so the air can get to the outsides easier. This means they will dry out a bit faster than baked in a square pan as we used here. Same thing goes with thinner Cornbread Cookies too.

The most popular choices would be a drizzle of honey or a pat of cowboy butter that has fresh herbs incorporated inside. Of course the list goes on and on. You can add a variety of ingredients to enhance its flavor and texture inside or on the top when served like;

What Can You Top Cornbread With

1. Adding a can of creamed corn to the batter can increase moisture and sweetness.
2. Stirring in a tablespoon or two of peanut butter, almond butter, or another nut butter can lend a rich, nutty flavor.
3. Chopped sun-dried tomatoes and dried herbs like rosemary or thyme can give each slice a Mediterranean twist.
4. Pecans, walnuts, or other chopped nuts can add a satisfying crunch and nutty flavor.
5. Incorporate diced ham for a savory and meaty Cornbread in Cast Iron Skillet.
6. Crispy bacon bits add a smoky and savory flavor to cornbread. Simply cook and crumble the bacon before adding it to the batter.
7. Fresh herbs like chopped chives, cilantro, or dried spices like paprika, cumin, or garlic powder can impart extra flavor.
8. Add fresh or canned sweet corn kernels for a burst of sweetness and texture.
9. Diced and sautéed bell peppers (red, green, or yellow) can provide color and a slightly sweet taste.

Sautéed onions, either caramelized or diced finely and cooked until translucent, can add a mild, sweet onion flavor. Cook and then cool to room temperature before adding into batter. Jump to recipe card below and get started!

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