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Best Ever Corn Bread

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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.

Best Ever Cornbread cut into slices

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.

A 9x13 pan with baked golden brown best ever cornbread

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!

Cornbread made with a box of yellow cake mix and two jiffy corn muffin mixes, cooling on a black cooling rack

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!

a piece of best ever cornbread on a white plate being drizzled with syrup

I hope you give this recipe for Best Ever Cornbread a try in your kitchen.

Love, Susie
a couple plates of cornbread made with yellow cake mix, drizzled with syrup and honey

Best Ever Corn Bread Pinterest Image

Best Ever Cornbread Recipe

Best Ever Cornbread cut into slices
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Best Ever Corn Bread

An unbelievably tasty and moist cornbread that is made with 2 corn bread mixes and 1 yellow cake mix for a perfect balance of sweet and savory. 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course:Bread
Servings: 1 cake
Author: Susie

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

You can use any brand yellow cake mix that calls for 3 eggs, 1 cup water, and 1/2 cup oil.
Rate this Recipe

I hope you enjoy every bite of this cornbread!!!

a piece of cornbread being eaten with syrup and milk

Best Ever Moist Cornbread recipe pinterest image

Originally posted 8-12-17 * Photos Updated 3-21-19

cornbread made with yellow cake mix and corn muffin mix pin image

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Comments

    • When 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.

      Reply

    • I 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!

      Reply

  4. It 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?

    Reply


  5. If you like sweet cornbread than this a good recipe but if you are expecting a more savory tips of cornbread you will be disappointed

    Reply

    • The 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!!!)

      Reply

  9. This 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

    Reply

    • All 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.

      Reply

    • I 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!!

      Reply


  13. Oh 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?😋

    Reply

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