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. 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.
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! OR this amazing Honey Butter.
I hope you give this recipe for Best Ever Cornbread a try in your kitchen.
More Cornbread Recipes
If you love cornbread then you should definitely check out some more of these recipes:
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
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
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.
Recipe Tips and Notes:
I hope you enjoy every bite of this cornbread!!!
Originally posted 8-12-17 * Photos Updated 3-21-19
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
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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!