Go Back
Sweet Potato Cornbread taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Sweet Potato Cornbread (with Jiffy Corn Muffin Mix) Pressure Cooker Recipe

A cozy and moist sweet potato cornbread made effortlessly in a pressure cooker. Quick prep and bold flavors in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 10 people
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 Jiffy corn muffin mix 8.5-ounce packages
  • 2 large eggs
  • 0.5 cup milk whole milk works best
  • 1.5 cups mashed sweet potato fresh or canned puree without syrup
  • 0.5 cup sour cream or full-fat yogurt
  • 0.5 cup salted butter divided
  • Optional: minced jalapeño for spice
  • Optional: shredded cheese for savory twist
  • Optional: chopped green onions

Equipment

  • 1 Mixing bowl Large
  • 1 Cast-iron skillet Preheated
  • 1 Oven Preheated to 400°F

Method
 

Instructions
  1. Preheat oven to 400°F. Place your cast-iron skillet inside to heat up.
  2. In a large mixing bowl, combine corn muffin mix, eggs, milk, mashed sweet potato, and sour cream.
  3. Melt half the butter (1/4 cup) and add to the bowl. Mix until moistened.
  4. Do not overmix to keep cornbread tender.
  5. Remove hot skillet from oven and add remaining butter (1/4 cup) sliced evenly around pan.
  6. Tilt skillet so butter coats the bottom evenly.
  7. Pour batter into skillet and spread evenly.
  8. Bake in oven for about 22 minutes or until toothpick comes out clean.
  9. Let cornbread cool for 5–15 minutes before slicing and serving.

Notes

Store leftovers in airtight container. Can refrigerate or freeze for later enjoyment. Try with honey or jam!