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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 Style

This pressure-cooked sweet potato cornbread blends Jiffy mix, mashed potatoes, sour cream, and butter into a moist, golden, and flavorful dish done in a fraction of oven bake time.
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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 packages Jiffy corn muffin mix 8.5 oz each
  • 2 Eggs large
  • 0.5 cup Milk whole, 2% or skim acceptable
  • 1.5 cups Mashed sweet potatoes fresh or canned puree
  • 0.5 cup Sour cream or plain yogurt
  • 0.5 cup Salted butter divided, half for batter, half for skillet
  • Minced jalapeño, shredded cheddar, green onions optional extras

Equipment

  • 1 Mixing bowl Large enough for batter
  • 1 Heatproof skillet or pan That fits in pressure cooker
  • 1 Liquid measuring cup
  • 1 Dry measuring cups

Method
 

Instructions
  1. Preheat your oven-safe skillet inside oven at 400°F while preparing batter.
  2. In a bowl, mix together Jiffy mix, eggs, milk, mashed sweet potatoes, sour cream, and melted half of the butter.
  3. Stir until well combined but avoid overmixing the batter.
  4. Remove skillet from oven, add remaining butter and coat entire skillet.
  5. Pour batter into skillet, spread evenly across surface.
  6. Place skillet on a trivet or rack above 1 inch of broth or water inside pressure cooker.
  7. Lock lid, set pressure to high and cook 22 minutes.
  8. Perform a quick release when time is up.
  9. Carefully lift skillet from cooker and allow to rest for a few minutes for structure to set.
  10. Slice cornbread into wedges and serve warm.

Notes

Wrap leftover slices tightly and store in airtight container for up to a week in the fridge or freeze for longer storage. Reheat in microwave wrapped in damp towel or in oven wrapped in foil.