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
Rita says
Very yummy will do again
Tonya says
This is my family’s favorite corn bread I lost my resipe but this is the one !!!!!!!;!!;
Cynthia Owens Richardson says
I love this recipe!!! It did take longer to bake this than the recipe called for. The texture was excellent and the flavor was phenomenal. This is the only recipe I will use.
Rhae says
I had to cook mine 50 minutes in order to be done. It was still very good. I’m not at high altitude. I did use large eggs. It might have been done at 48 but, I was using 5 minute intervals to check doneness.
Yvonne says
I love this so moist.
Joyce Rice says
This is the best cornbread recipe I have ever used. It’s GREAT 👍 Joyce Rice
Ptripp says
This is a good snack cake, but it doesn’t taste like cornbread at all.
Tiffany says
My family of 6 loves this recipe! It makes plenty for everyone to even have seconds. 4 kids all loving something doesn’t happen often so this is a go to for us! My mom has tried it and thinks it is a bit too sweet but I don’t think that’s a fair reason to knock down a star rating. That’s just an opinion on your taste. The recipe is perfect and our family thinks it is SO good! I will say that when I cooked it with our 9×13 pan it fell in the middle and was kind of soggy but the next time I split the mix between an 8×8 square pan and a round cake pan (both glass) and it turned out perfect! Again.. SO yummy and SO easy!
Jennifer Shermer says
Was wonderful! Baked mine for 45 mins and soggy in middle. We were hungry so we ate around the center! All in all. An awesome recipe that’s a meal in it self. Next time
I will bake in a 11 by 15. That should take care of the soggy center and bake in 30 mins.
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!!!