What do you get when you cross a yellow cake mix and 2 Jiffy corn muffin mixes….. The Easiest and Best Ever Corn Bread recipe!!!!
It’s so easy and so perfect. It’s everything you love in a good cornbread- it has a fluffy texture, it is just sweet enough- but not too sweet, it has that delicious hint of corn flavor, and it’s NOT dry and crumbly.
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.
How to Make Best Ever Cornbread
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
- 1/2 cup vegetable oil
- 1 cup water
- 2/3 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!
Ideas for Serving your Corn Bread
- 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 Quinoa & Sweet Potato Chili and crumble it into the chili instead of crackers.
- Perfect snack with a pat of butter and a little honey!
I hope you give this recipe for Best Ever Cornbread a try in your kitchen.
Love, Susie
Best Ever Cornbread Recipe
Best Ever Corn Bread
Ingredients
- 1 Betty Crocker yellow cake mix**
- 1 cup water
- ½ cup vegetable oil
- 2 boxes Jiffy Corn Muffin Mix
- ⅔ cup milk
- 5 eggs
Instructions
- Preheat the oven to 350.
- Prepare a 9x13 pan with baking spray or oil. You can also use 2- 8x8 or 9x9 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 9x13 pan.
- Bake for 30-35 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Notes
I hope you enjoy every bite of this cornbread!!!
Originally posted 8-12-17 * Photos Updated 3-21-19
Tamy McDonald says
August 10, 2019 at 11:56 pmHas anyone used a white cake mix? Having trouble finding a yellow cake mix
Susie says
August 15, 2019 at 10:54 amI don’t think that white cake mix will give you the same flavor. There should be yellow cake mix with the others at your grocery store, it is definitely not a specialty item.
Millie says
August 6, 2019 at 9:43 pmI have been looking for a cornbread recipe that was moist for a long time . It looks delicious. I hope this ends my search…. trying it soon. …. Millie
Susie says
August 7, 2019 at 9:11 amGreat!!! Please do. Let me know what you think! It definitely is a little sweeter than traditional dry cornbread. But we LOVE it!!
Kimberly says
August 6, 2019 at 3:16 pmThis is such a great recipe. I was raised in the south and we had Sweet Cornbread made with Honey. So I added 1/2c honey to this and stirred until the large dry clumps are all broken up. Then I baked as both 2 doz cupcakes and a small loaf. Everyone loves them and says they are not too sweet.
Susie says
August 7, 2019 at 9:11 amSo glad you love it. Thank you so much for rating and commenting.
Toni N says
June 11, 2019 at 8:57 amI have trouble with cornbread sticking to the bottom of my cupcake tins. Are these easy release? Thank you!
Susie says
June 13, 2019 at 1:44 pmWhen I make them in cupcake tins I use the paper liners. If you do not want to do that, you will want to spray or grease the tin really well before filling with the batter.
Steve Bohne says
May 6, 2019 at 5:54 pmI have made this several times for friends and family and it’s always a huge hit. Thanks a lot for the recipe
Susie says
May 7, 2019 at 8:06 amBest review ever!!! Thank you so much for taking time to leave a comment. I’m so glad you love the recipe.
Carol K says
May 2, 2019 at 6:50 pmCan you use butter in place of oil?
Susie says
May 3, 2019 at 2:35 pmI have to be honest I have not tried that. However, I believe melted butter is usually a perfectly fine sub for oil, in baking. If you try it PLEASE come back and let me know!
Carmíne says
May 1, 2019 at 7:06 pmIt sounds delicious, just wondering do I need to add the ingredients that goes w the yellow and the corn mix on top of what you have for this recipe?
Susie says
May 1, 2019 at 8:13 pmNo, just the ingredients on the recipe.
Pam says
April 24, 2019 at 7:06 pmIf you like sweet cornbread than this a good recipe but if you are expecting a more savory tips of cornbread you will be disappointed
D says
April 11, 2019 at 8:13 pmToo sweet, taste like cake with a coarse texture. Will not make again
Karen says
March 25, 2019 at 8:08 amDo I need to lower the temp of the oven if use a non-stick/dark pan?
Susie says
March 25, 2019 at 8:26 amThe last time I made it I used a non-stick dark pan and it came out fine. I would just start checking it at about 27 minutes. (I will make that note in the recipe, thank you!!!)
Dawn Hefley says
March 8, 2019 at 2:29 pm5 stars, so moist. So easy. Plenty to go around. Thank you!
Susie says
March 9, 2019 at 7:30 pmSo glad you loved it!
Beth sullivan says
March 4, 2019 at 4:53 pmThis is the best corn bread. This will be my new go to with chilli for our super bowl party. Your corn bread reminds me a little of the sally Lynn bread we used to get at one of the taverns in colonial Williamsburg. The wonderful thing was it was easy to make. Any special ideas for freezing it.
Beth
Susie says
March 4, 2019 at 8:32 pmAll the hearts!!!! Thank you for your feedback! I have not tried to freeze these (we eat it too fast), but I think you definitely can. Just slice the cornbread into squares and freeze that way. Then thaw on the counter for a few hours, and finish for 30 seconds in the microwave.
Lisa A Bowen says
February 26, 2019 at 3:51 pmHas anyone baked this in cupcake pans? What would be the cooking temp/time?
Susie says
February 26, 2019 at 4:40 pmI have! I don’t recall the exact times, it’s been a while, but it should be around 15 minutes @ 350 degrees. If they are not done after 15 minutes, pop them back in for a minute or two until a toothpick inserted in the center comes out clean and the tops are golden.
Thanks for checking out this recipe!!
Denise says
February 17, 2019 at 10:37 amThe best cornbread ever super moist and absolutely delish drizzled with honey…
Susie says
February 18, 2019 at 8:32 amThank you! I’m so glad you love it
Janet says
January 31, 2019 at 6:47 amI made this and oh my goodness it is delicious, so moist and easy. Thanks for sharing this
.
Janet says
January 30, 2019 at 3:21 pmOh thus looks so yummy I can’t wait to sink my teeth into this one along with my homemade beef and barley soup. Good stuff for a very cold Ohio supper I will let you know tomorrow how it turned out?😋
Susie says
January 30, 2019 at 6:11 pmStay warm out there! It is FREEZING here is KS.
Lauren Grant | Zestful Kitchen says
January 25, 2019 at 9:15 amOMG this is going on our Sunday night dinner menu! This looks so good!
Tawnie Kroll says
January 21, 2019 at 9:56 amOmg, drooling!! This corn bread looks incredible!!
Andrea Howe says
January 19, 2019 at 6:05 pmMy whole family loves cornbread! Thank you for this simple recipe
John says
August 12, 2018 at 12:04 pmI am ready for some fall weather, chili and THIS cornbread!