This sweet cornbread with cake mix is easy to make, fluffy, and oh so good. It tastes just the like cornbread from our favorite BBQ restaurant.
If you like sweet fluffy cornbread, you are in the right place. This recipe is part cake, part cornbread and all delicious.
Restaurant Style Cornbread
After hearing that the secret ingredient in the cornbread at a local BBQ joint is cake mix, I was intrigued. The cornbread is always so moist and cakey, it made perfect sense.
Brush it with a little melted butter when it comes out of the oven to take it to the next level. Then if you really want to amp up the sweetness, add a drizzle of honey or maple syrup when you serve it.
If you do that, it is basically a dessert and what a treat it is! Or serve it as is alongside BBQ, chili, or ham and beans.
Yellow Cake Mix Cornbread
Starting with a cake mix and a couple of boxes of Jiffy cornbread muffin mix makes this recipe super simple. It keeps the measuring and the ingredient list at a minimum.
This recipe uses both milk and water to achieve the perfect mix of creaminess and lightness. The butter adds that rich goodness that is sure to make the cornbread extra tasty.
A few eggs is all you need to hold it together. It’s ready to go in the oven in just a couple of minutes.
If you have a mixing bowl and a spatula, you can make this amazing cornbread. So what are you waiting for?
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Easy Alterations
If you want to bake this as muffins, scoop the batter into greased muffin tins until they are about 2/3 full. Bake them for about 18-20 minutes or until the tops are a light golden brown.
Want to fancy it up? Try baking it in a Bundt pan. Check the bread at about 35 minutes to see if it’s done. Cool in the pan for 10 minutes before tipping it out onto a wire rack.
Or try baking it in two 9-inch round cake pans. Again, you will want to start checking them for doneness early. About 30 minutes should do it.
No matter which baking dish you choose to use, the top should be golden brown. A toothpick test is another good way to check the cornbread.
If a toothpick comes out with just one or two crumbs, it is done. If the top is golden but the toothpick doesn’t come out mostly clean, feel free to tent the pan with aluminum foil and return it to the oven until it’s done.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 3 or 4 days. You can freeze it for several months.
What can I do with extra cornbread?
If you want to use the extra cornbread up instead of freezing it, there are so many tasty ways to do just that.
Normally leftover cornbread makes for a great cornbread salad, but this sweeter version is perfect for making a cornbread and sausage egg bake. We love the sweet and salty combination for breakfast.
Cake Mix Cornbread
Ingredients
- 15.25 ounces yellow cake mix
- 2 boxes Jiffy corn muffin mix
- 4 large eggs
- ⅔ cup milk
- 5 Tablespoons butter melted
- ⅔ cups water
Instructions
- Preheat oven to 325°F and grease a 9×13-inch pan.
- In a large mixing bowl, stir together the 15.25 ounces yellow cake mix and 2 boxes Jiffy corn muffin mix.
- Add the 4 large eggs, ⅔ cup milk, 5 Tablespoons butter, and ⅔ cups water. Mix with the dry ingredients until just combined.
- Pour into prepared baking pan.
- Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
- If desired, brush warm cornbread with an additional 1-2 Tablespoons of melted butter.
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Delicious and definitely a crowd pleaser. My secret: Add 1 package of instant vanilla pudding and an extra splash of milk. I add it to ALL my cakes too (chocolate pudding mix in chocolate cake, etc.). You can use a yellow cake mix and add a lemon or orange pudding mix for really tastey cakes (try a yellow cake mix, orange pudding, orange juice as the liquid, and orange food coloring Then addd orange food coloring and vanilla to your frosting and decorate with coconut if you want (use food coloring to make it orange too.. What a beautiful, fabulous, birthday cake it makes!). Trust me. You will never have a too dry/crumbly cake again. My grandmother taught me to do this 40 years ago, so it’s an old trick. I’ve never heard of professional chefs doing it though, which really surprises me, but maybe they keep it a secret too.
Such a great idea! I love the pudding secret ❤️
Made this for Thanksgiving, and it was a HIT! SOOO good! Thank you!!
Yay! I am so glad you liked it!
What a great idea with the cake mix! Mr. Nine will love it!
It is a hit around here too! Thanks, Andrea!
This looks delish! Thanks for the recipe.
xoxo
Lovely