This is going to go one of two ways…. you are going to LOVE this recipe and everyone around you is going to LOVE it and beg for the recipe. OR you are going to say “this isn’t cornbread”, not make the recipe and everyone is going to miss out. What path are you taking??
This cornbread is so easy and so perfect. Grab a box of yellow cake mix and 2 boxes of Jiffy cornbread mix. It’s everything you love in a good cornbread- it’s not too dry or crumbly, it’s fluffy, and has great corn flavor. Add some delicious Honey Butter and this cornbread makes an amazing side dish!
It is the moist cornbread that you have been searching for! This recipe doesn’t need a lot of explanation, it’s just easy and good! It will become your go-to corn bread recipe.
Jump to:
Why You’ll Love It
If you chose to continue with the recipe, this is why you are going to be so happy you did…
- It is super easy to make and basically foolproof.
- The flavor is outstanding without a ton of work.
- The cornbread has a great fluffy texture and isn’t over dry or crumbly.
- It’s the perfect mix of sweet and savory.
How to Make Sweet Cornbread
You are going to love how easy this is…
- Preheat your oven to 350 degrees. The next couple steps could not be easier.
- Simply pour all the ingredients together in a large mixing bowl:
- 1 box Betty Crocker Yellow Cake Mix
- 2 boxes Jiffy Corn Muffin Mix
- ยฝ cup vegetable oil
- 1 cup water
- โ cup milk
- 5 eggs
- Stir everything by hand just until it is combined.
- Prepare a 9×13 baking pan with baking spray or oil.
- Pour the mix in and bake in the preheated oven for 30-35 minutes. Easy Peasy!
Storing & Freezing
Room temperature: Once the cornbread is completely cool, cover the pan tightly with foil or plastic wrap, or transfer pieces to an airtight container. It will stay moist and fresh on the counter for up to 3 days.
Refrigerator: For longer storage, keep it in an airtight container in the fridge for up to a week. Let it come to room temperature or warm it slightly before serving to bring back that soft texture.
Freezer: This cornbread freezes wonderfully. Wrap individual pieces in plastic wrap, then place them in a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge or at room temperature. Reheat for the best texture – warm a piece in the microwave for 15 to 20 seconds, or heat the whole pan, covered with foil, in a 300 degree oven for about 10 minutes.
Ideas for Serving Sweet Cornbread
- Top with honey and fresh sliced strawberries for a sweet breakfast.
- Serve as a pancake substitute for breakfast and top with maple syrup.
- Perfect side dish for Skillet Dirty Rice & Beans.
- Serve it with Classic Chili or really any of the Mom’s Dinner Chili Recipes and crumble it into the chili instead of crackers.
- Perfect snack with a pat of butter and a little honey! OR this amazing Honey Butter.
More Cornbread Recipes
If you love cornbread then you should definitely check out some more of these recipes:
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Cornbread with Cake Mix
Ingredients
- 1 Betty Crocker yellow cake mix**
- 1 cup water
- ยฝ cup vegetable oil
- 2 boxes Jiffy Corn Muffin Mix
- โ cup milk
- 5 eggs
Serving
- Optionally make a spread for serving- - Honey Butter
Instructions
- Preheat the oven to 350.
- Prepare a 9×13 pan with baking spray or oil. You can also use 2- 8×8 or 9×9 pans. (If you use a glass pan you will probably cook the entire 35 minutes, in a dark/non-stick pan start checking around 27-30 minutes.)
- Mix all ingredients by hand, just until combined. Pour mixture into the prepared 9×13 pan.
- Bake for 30-35 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Angie says
Love this recipe, easy to follow & not to much ingredients is needed. This is the only recipe I use now, comes out great every time.
Terry says
I made this tonight with dinner, and I used 2 8×8 pans. This is delicious and I will definitely make this again.
Maria says
Amazing it’s a staple in my family. Everyone loves it.
Christine Bilkos says
Great recipe!
I am wondering…could you add a can of cream corn to it?
Susie Weinrich says
I’m sure you can, I’m just not sure how you would need to adjust the other ingredients.
Bob says
I added grated sharp cheddar and diced jalapeรฑos.
Susie Weinrich says
Oooooo… that sounds fabulous!
Ruth B. Garcia says
I made this recipe and my brother in law went nuts! I made mini loaves. Definitely a keeper. My sister keeps asking for more!!! Thank you!
Carol Todd says
I have used this recipe repeatedly for my friends! It takes corn bread to another level and so easy to make! My suggestion is try it once and you, too, will make it your favorite!
Susie Weinrich says
I agree…. try it, you’ll like it!!!
Elaine Fordham says
Could you make this in muffin tins?
Susie Weinrich says
That should work just fine! Cooking time will obvi be different
Doreen Acord says
Can I use a white cake mix. Iโm concerned with the yellow one reviews stated they didnโt like the vanilla taste ? I remember in school cafeteria they served something like that, it was like a white cornbread cake like texture. I loved it . Iโm hoping this could be what they did .
Susie Weinrich says
You can certainly try, it should work just the same as the yellow cake mix. However, I have not tested this.