This is going to go one of two ways…. you are going to LOVE this recipe and everyone around you is going to LOVE it and beg for the recipe. OR you are going to say “this isn’t cornbread”, not make the recipe and everyone is going to miss out. What path are you taking??
This cornbread is so easy and so perfect. Grab a box of yellow cake mix and 2 boxes of Jiffy cornbread mix. It’s everything you love in a good cornbread- it’s not too dry or crumbly, it’s fluffy, and has great corn flavor. 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.
Jump to:
Why You’ll Love It
If you chose to continue with the recipe, this is why you are going to be so happy you did…
- It is super easy to make and basically foolproof.
- The flavor is outstanding without a ton of work.
- The cornbread has a great fluffy texture and isn’t over dry or crumbly.
- It’s the perfect mix of sweet and savory.
How to Make Sweet Cornbread
You are going to love how easy this is…
- 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!
Storing & Freezing
Room temperature: Once the cornbread is completely cool, cover the pan tightly with foil or plastic wrap, or transfer pieces to an airtight container. It will stay moist and fresh on the counter for up to 3 days.
Refrigerator: For longer storage, keep it in an airtight container in the fridge for up to a week. Let it come to room temperature or warm it slightly before serving to bring back that soft texture.
Freezer: This cornbread freezes wonderfully. Wrap individual pieces in plastic wrap, then place them in a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge or at room temperature. Reheat for the best texture – warm a piece in the microwave for 15 to 20 seconds, or heat the whole pan, covered with foil, in a 300 degree oven for about 10 minutes.
Ideas for Serving Sweet Cornbread
- 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 really any of the Mom’s Dinner Chili Recipes 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.
More Cornbread Recipes
If you love cornbread then you should definitely check out some more of these recipes:
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Cornbread with Cake Mix
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.
Cheryl says
I have been making this same recipe for years. Best one I’ve tried.
Ruth B. Garcia says
This turned out so well my family has insisted I make them again! I made them in small loaf mini pans. Definitely a keeper! Thank you!
Beth Stadler says
The very best ever!
Mary says
It is so good! My family, especially my Great Grandsons, are crazy about it!! 😀😀
Jolie Nersesian says
I have been making your recipe for years…It is the BEST cornbread in the world (& sooo easy), and my family requests it frequently. When we have guests over, they always ask me for the recipe.
Susie Weinrich says
Love this!!! Thank you so much
Beth says
So much vanilla and cake flavor. Doesn’t taste like cornbread at all. Better off adding sour cream and butter to make a moist corn bread. Will not make this again. Yuck.
Cheryl says
Try using Duncan Hines Butter cake mix. It should not taste like vanilla.
Susie Weinrich says
Great suggestion!
Lynn B. Walsh says
We make this Cornbread All The Time!!! My Family Loves It!!! It Is DELICIOUS!!!❤️🥰
Chrissy says
I like the cake consistency for cornbread which is why I tried this recipe, but not the flavor, the vanilla of the cake ruins the cornbread taste. My family didn’t care for it at all.
Sue says
I made this and my family thought it was regular cake they loved the recipe! Will definitely make this again.
Vicki says
Mine always is too crumbly and falls apart. Not sure what I am doing wrong.
KC says
Has anyone tried this in a waffle maker?
Susie Weinrich says
Hmmmm… report back if you try it!
Julie Turner says
Love it
Evelyn says
I just tried this recipe and it really is the best cornbread I’ve ever made! Family raved.!! Already looking forward to topping it with maple syrup for breakfast..Can’t thank you enough.
Carmen says
I made this for couple of times and I love it! I like to add 1/4 cup of honey and substitute the vegetable oil for coconut and made it moist. So delicious! Thanks! It’s perfect for the holidays.
Kerry says
This was thee best cornbread I’ve ever had!! My family loved it that’s for sure.
Dawn says
I made this tonight, loved it, definitely a favorite.
Sammie B says
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 says
I hope it lived up to your expectations!!! It is definitely more of a cake texture instead of a coarse cornbread.
Marsha says
Winn Dixie, down here in Florida has that kind of texture and flavor is wonderful. I was kinda wondering how to, and I think you hit the nail on the head, as they say…lol. Thanks
T says
Ok it does taste good, but it tastes like cake, not a sweet cornbread. Not a fan
Cassy says
Try gluten free corn bread mix you can add more CB mix if you like