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
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
Tacocat says
Yep, been making my cornbread like this for years. Delicious with beans!
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.