This sweet cakey cornbread is so 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.
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.
It’s all in the box
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?
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 to 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 pan 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.
More great cornbread recipes:
If you like a little more cornmeal texture in your cornbread, try making my skillet cornbread recipe. It is still soft, but less cakey and made from scratch.
Or make homemade corn muffins. They really aren’t much more difficult than opening the box, and you may already have the ingredients in the pantry.
For a delicious side dish, try making corn casserole. It also starts with corn muffin mix but adds a bunch of goodies to make a popular side.
Did you make this recipe? Please leave a review in the recipe card below!
- 15.25 oz box yellow cake mix
- 2 boxes jiffy corn muffin mix
- 4 large eggs
- 2/3 cup milk
- 5 Tablespoons butter, melted
- 2/3 cups water
- Preheat oven to 325°F and grease a 9x13-inch pan.
- In a large mixing bowl, stir together the cake mix and corn muffin mixes.
- Add the remaining ingredients and mix until just combined.
- Pour into prepared pan.
- Bake for 40-45 minutes or until the top is golden brown and a toothpck 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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Amount Per Serving: Calories: 199Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 61mgSodium: 314mgCarbohydrates: 30gFiber: 1gSugar: 15gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.