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
- ½ cup vegetable oil
- 1 cup water
- ⅔ 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:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
I hope you enjoy every bite of this cornbread!!!
Originally posted 8-12-17 * Photos Updated 3-21-19
Sammie B
I’ve made southern cornbread totally from scratch for over 45 years that everyone both in family and visitors have always loved, asked for the recipe, but recently my husband and I were away from home, needed cornbread, I know…but we did and we bought a pan of already made cornbread at a local grocery chain. Turns out theirs was very different and had for lack of a better way to describe it…. a very cake texture to it. We’d never had cornbread like it, but we both really liked it. I’ve been on a quest since then to figure out how to make that type of cornbread once in awhile, too. I’m very anxious to try this recipe out as I am a pretty good “judge” from reading any recipe about how it will turn out, and this one sounds promising for that cake texture cornbread we had and really liked.
Susie Weinrich
I hope it lived up to your expectations!!! It is definitely more of a cake texture instead of a coarse cornbread.
T
Ok it does taste good, but it tastes like cake, not a sweet cornbread. Not a fan