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 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.
Notes
I hope you enjoy every bite of this cornbread!!!
Originally posted 8-12-17 * Photos Updated 3-21-19
Kim says
Can it be made into muffins? If so should cook time be different?
Susie says
Yes, you can absolutely make these into muffins. I believe you are going to cook them closer to 12 minutes. Just keep a close eye on the first batch so you know exactly how long. It should be between 12-15 minutes.
Kim says
Awesome! Thank you for tips! I will for sure try.
Sarah says
I have made this several times..it really is the best cornbread ever!
Delores says
Hello,
I made this last night for dinner. It was super easy, but the middle fell in and was too wet looking. Did I overworked it while stirring?How long should I stir the ingredients? I used a dark pan, should I use a glass pan, or split it in two pans?
Thank you
Susie says
You definitely don’t want to over stir it. But it shouldn’t make it sink in the middle. The middle will fall a little after it comes out of the oven, but not a lot.
Try splitting it in two 8×8 or 9×9 pans.
Carla J says
Thank you for posting this. Was looking for a way to make Jiffy cornbread without it crumbling and being too dry. People suggested adding cream corn but I dislike that option.
After reading other comments about the use of 2 boxes of Jiffy and 1 box of yellow cake mix being too sweet, I decided to use an additional box of Jiffy (add another egg and 1/3 of milk to total mix) to combat the sweetness and it worked! It was moist and no crumbles and everyone at Christmas lunch enjoyed it. They could tell that there was something more in it than just Jiffy but they loved it.
My only suggestion for next time I make is to combine the dry ingredients first so that hopefully there are less clumps of dry mixture when all is together. I had to keep smoothing that out which was time consuming.
Susie says
Excellent! Love the idea of using 3 Jiffy’s to suit your taste. Great idea!
Nicole Brown says
My kids and their friends absolutely enjoyed it!! I didn’t get any LOL.. so I know I’ll be making it again!
Susie says
That is amazing!!! Thank you so much for rating and commenting.
Dee says
This sounds just what I am looking for. How far ahead can I make it and how should I store it? Thanks
Susie says
I wouldn’t make it more than two days ahead. Just store it at room temp, covered.
Martha says
Hello, can you use olive oil instead of vegetable oil?
Susie says
Yes, you should be able to use olive oil. I would just avoid extra virgin olive oil because it has a distinct flavor.
Kathy says
This was a big hit last night at a carry in. Only difference was I used a Pillsbury cake mix and real butter instead of oil. I used a glass pan and cooking time was spot on for me. Will definitely repeat! 😊
Susie says
Excellent- thank you so much for letting me know!!!
Daniel says
I halved the recipe using 2 eggs since I don’t need that much cornbread. I also baked it in a medium size cast iron skillet since I always bake my cornbread in CI. It took 50-55 minutes because it was so thick but turned out great. Getting ready to have it with my soup beans that are in the Ninja Foodi
Silpa says
Corn bread looking yum. Thank you for the delicious recipe.
Kimberly says
This is my go to recipe for corn muffins! I add 2 tbsp honey and a half can of corn. I make the giant muffins and this recipe will yield 16 .
Kimberly says
Love this recipe I have made it several times. Mine has taken longer to cook though 45-50 minutes or the center is not cooked and will cave in. I’m using a nonstick 9×13 pan and once I increased the cooking time it had come out fabulous!
Bri says
Have you tried making this as muffins? If so, how long did you bake them for?
Susie says
I have not made them as muffins, yet! I definitely need to try that. I would guess you would bake them around 12-15 minutes.
Debra says
I have made these as muffins but I use 1 box of Jiffy corn muffin mix ( mix with 1 egg and 1/3 cup milk ), in a separate bowl 1 box of Jiffy golden yellow cake mix ( mix with 1 egg and 1/2 cup milk ( directions on box calls for water but I prefer milk) I mix the two boxes separate so that cake batter is not overworked. Combine the two batters together and gently stir. Pour into lined muffin tin about 2/3 full bake at 350f 15-20 minutes until golden brown. Let stand about 5 minutes so that cupcake liner doesn’t stick to muffin. These are similar to Sonnys BBQ ( in Florida) muffins. These are delicious served with BBQ, Red Beans and Rice, or White Bean Chili. It tones down the heat of spicy food.
Susie says
Nice!! Thank you for sharing
Dannie says
My cornbread is currently going on 45min at 350 and still so soggy in the middle! Anyone else have this problem?
Susie says
Hmmm… I would love to help you troubleshoot this because I have not had that happen and haven’t had a comment like that yet. What brand of yellow cake mix did you use? Did you use 2 boxes of jiffy corn muffin mix?
SueG says
Mine did the same thing today. double checked the recipe several times. Baked it in a 9×13 stoneware baker that bakes everything perfect. Edges were great but had to throw out the middle
Susan says
I used 2 glass dishes doesn’t work well with the large size pan I’ve tried
Susie says
I have definitely done it both ways. Hope it worked for you in 2 pans : )
Susan says
Way too sweet, I was so disappointed! I suggest a different recipie’
Susan says
I have to edit my previous comment. Took the cornbread to potluck and got so many positive comments! The too sweet taste was just too much for me but everyone else loved it.
Susie says
So nice.. thank you for coming back and telling me that. Most people would just let the first comment stand. I really appreciate you taking the time to rewrite that. Thank you!!
Jenny says
Can I add corn into the recipe?
Susie says
! believe so. I would use canned corn and drain it really well. I’m not sure about creamed corn. Report back, please!
Lynn says
Susie, have u ever added creamed corn along in with the other ingredients ?? And if u had, how much did u add into the mixture ??? Thanks for sharing this recipe !
Susie says
I have not added creamed corn to my cornbread, not sure I have ever had cornbread with creamed corn in in. Am I missing out!?
Definitely check out my recipe for Jiffy Corn Casserole, it is not like cornbread, but it has creamed corn in it and it is an amazing side dish!
Jeannie says
This is the best cornbread ever. My husband couldn’t stop saying how good it was. The flavor from the cake mix makes it extra yummy. I was concerned it might be too sweet but it wasn’t at all. I served this with 5 hour stew.
Susie says
Excellent! So glad you loved it!
April says
I don’t have any yellow cake mix. What can I sub it with?
Susie says
You can try white cake mix, but I don’t think it will give you the same results.
Tamy McDonald says
Has anyone used a white cake mix? Having trouble finding a yellow cake mix
Susie says
I 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.
Rachel Corliss says
I just made it with white cake mix and I thought it tasted great!
Susie says
SO good to know!!!! Thank you for reporting back!
Mona L Chase says
As to the white cake mix as a sub.. try adding one more egg YOLK and two tsp. of real vanilla flavoring …
Millie says
I 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
Great!!! Please do. Let me know what you think! It definitely is a little sweeter than traditional dry cornbread. But we LOVE it!!
Kimberly says
This 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
So glad you love it. Thank you so much for rating and commenting.
Toni N says
I have trouble with cornbread sticking to the bottom of my cupcake tins. Are these easy release? Thank you!
Susie says
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.
Steve Bohne says
I have made this several times for friends and family and it’s always a huge hit. Thanks a lot for the recipe
Susie says
Best review ever!!! Thank you so much for taking time to leave a comment. I’m so glad you love the recipe.
Carol K says
Can you use butter in place of oil?
Susie says
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!
Kathy says
Yes.. .worked great. This was a big hit last night at a carry in. Only difference was I used a Pillsbury cake mix., and a glass pan. Cooking time was spot on for me. Will definitely repeat.
Carmíne says
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?
Susie says
No, just the ingredients on the recipe.
Pam says
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
D says
Too sweet, taste like cake with a coarse texture. Will not make again
Karen says
Do I need to lower the temp of the oven if use a non-stick/dark pan?
Susie says
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!!!)
Dawn Hefley says
5 stars, so moist. So easy. Plenty to go around. Thank you!
Susie says
So glad you loved it!
Beth sullivan says
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
Susie says
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.
Lisa A Bowen says
Has anyone baked this in cupcake pans? What would be the cooking temp/time?
Susie says
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!!
Denise says
The best cornbread ever super moist and absolutely delish drizzled with honey…
Susie says
Thank you! I’m so glad you love it
Janet says
I made this and oh my goodness it is delicious, so moist and easy. Thanks for sharing this
.
Janet says
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?😋
Susie says
Stay warm out there! It is FREEZING here is KS.
Lauren Grant | Zestful Kitchen says
OMG this is going on our Sunday night dinner menu! This looks so good!
Tawnie Kroll says
Omg, drooling!! This corn bread looks incredible!!
Andrea Howe says
My whole family loves cornbread! Thank you for this simple recipe
John says
I am ready for some fall weather, chili and THIS cornbread!