Sometimes we call this Sweet Cornbread “Naughty Cornbread.” Did you even know that cornbread could be naughty? I admit that I think that sometimes, cornbread is too crumbly to enjoy eating. This simple recipe tcombines a yellow cake mix with a through-and-through cornbread mix, cutting down some of the down-home gritty crumbliness of regular cornbread (although people out there like cornbread that way and I can totally appreciate it) and adds some sweetness. It’s more like “corncake.” And do I ever say no to cake? Pretty much no.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Yellow cake mix
- Jiffy cornbread mix
- Oil, milk, and eggs according to package directions
How to Make Sweet Cornbread
- Preheat your oven according to the instructions on the cake mix package.
- Combine the cake mix and 2 Jiffy cornbread mixes. Add eggs, oil, and milk according to the instructions on all 3 boxes, replacing the water in the cake mix with milk.
- Mix it all up and transfer to a greased 9 x 13 baking dish or cupcake tins lined with liners.
- Bake until a toothpick inserted in the center comes out clean. Don’t over bake! Allow to cool for at least 15 minutes, then enjoy!
Storing and Other Tips
- Store cooled cornbread at room temperature tightly covered (or in an airtight container) and enjoy within 2-3 days for best results.
- This recipe makes a lot of cornbread! If you’d like to weigh out half of the cake mix and just use one Jiffy mix, feel free. Just be sure to cut your wet ingredients on the cake mix box in half as well. I’d bake a half batch in a 9″ x 9″ pan or muffin tins.
- Don’t forget the Honey Butter!
Frequently Asked Questions
Yes, it freezes well. Wrap individual portions or a whole pan tightly with plastic, then foil. Label with the date and pop in the freezer for up to 3 months. Thaw at room temperature.
It’s a mix of both, but definitely on the sweet, dense side like a cake. You could probably even get away with serving it as dessert!
Yes. As written, this recipe will produce very tall slices of cornbread in a 9″ x 13″ pan. Feel free to halve the recipe and still bake in the same size pan for shorter pieces, just watch the time, as it will bake faster this way. You could also split the full recipe between a 9″ x 13″ pan and a 8″ x 8″ or 9″ x 9″ pan to split the difference.
Sweet Cornbread
Ingredients
- 1 yellow cake mix
- 2 Jiffy cornbread mixes
- Oil, milk, and eggs according to package directions from ALL packages replace any required water with milk
Instructions
- Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to ALL 3 package directions (replace all water required with milk). Mix together according to cake mix directions.
- Transfer batter to a greased 9 x 13 baking dish or lined muffin tin (fill muffin cups 2/3 full).
- Bake according to cake mix directions, or until a toothpick inserted in the center comes out clean. Do not over bake!
- Cool for at least 15 minutes, then enjoy!
Notes
- Nutrition facts vary based on products used.
- Store cooled cornbread at room temperature tightly covered (or in an airtight container) and enjoy within 2-3 days for best results.
- This recipe makes a lot of cornbread! If you’d like to weigh out half of the cake mix and just use one Jiffy mix, feel free. Just be sure to cut your wet ingredients on the cake mix box in half as well. I’d bake a half batch in a 9″ x 9″ pan or muffin tins.
- Don’t forget the Honey Butter!
Questions & Reviews
Hi! This sounds like an incredibly yummy treat! I have a corn casserole dish that calls for jiffy cornbread mix, butter and creamed corn. It’s so delicious! When I make your recipe, do you think I could add the creamed corn to it or would it be too soupy? Thank you for all of these great recipes…I just made the pumpkin bread cream cheese whoopi pies…wow!! So goooood!
I just made these tonight after reading the ingredient list…it sounded amazing! Well, they certainly are tasty but to me they are more like cake than cornbread. They are good but I prefer regular cornbread with honey butter. Thanks for all the awesome recipes! I love the blog…
Do we mix each box with it’s package directions?
Yep! Or you can combine them all into one big bowl and add everything you need according to every package into that one bowl.
Could you substitute buttermilk for regular milk? I have some in my fridge that i want to use up! Thanks!
Yeah, I think that would probably work just fine 🙂
Oh my these are yummy!!! I “veganed” them by using Vanilla Soy Milk and egg replacers. Just wonderful!!!
About how many cupcakes would this make?
This may be my new favorite OBB recipe. YUM yum yum!!!!
I got assigned to make cornbread for a fam-function this weekend… your website was the 1st PLACE I checked for an awesome recipe! THANKS! FOUND IT! Can't wait to try this one!! I 2 cannot turn down cake… & I love it- corn cake!
Thanks OBB!! (Oh, & I like it soft, crumbly, & sweet!)
So these were so yummy, i love that they had JUST the right amount of crumbliness to them. They were delicious with my pinto bean soup! YUM!
I bet you could halve this recipe by using one box of Jiffy corn muffin mix and one box of Jiffy white cake mix! I'm sending a link to this recipe to my sis…she's not a fan of cornbread unless it's sweet and I think this might do it!