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
Kate, do you know how long a 9×13 pan of this cornbread would take to cook from frozen? I made this a few months ago and now I want to bake the one that is in my freezer. It’s in a glass pan and I’m going to bake it at 350. Any suggestions on timing? Thanks!
It’s already cooked, so I guess I just need to know how long it might take to warm in the oven if it’s frozen? Thanks.
If you have a scale, weigh out the cake mix and then divide the weight by 2 if you want to “cut” it in half. It’s the easiest and most accurate way to go.
One thing that is confusing to me about this recipe is the addition of the wet ingredients. Do you only add the ingredients mentioned on the cake mix? Or do you also add in what the Jiffy mixes call for?
These are great! I made 24 HUGE muffins. 🙂
Another great recipe! Thanks!
This sounds delish and I can not wait to make it. I have a question, do you add the ingredients from the cake mix only or from the cake mix and both cornbread mixes?
all the ingredients from both boxes 🙂
I was looking forward to trying this since my 1st try with Jiffy was dry and crumbly. Well, it wasn’t cornbread, it was cake. It was cake with no resemblance to cornbread. I added two cans of Rotel chilis and some extra sharp cheddar cheese. It was still sickeningly sweet cake. My grandkids will probably love it, but it isn’t even remotely cornbread. There is a recipe for a something like I was trying to make in Sunset magazine somewhere and it is wonderful.
This looks YUMMY! Trying tomorrow w/ your taco soup! =)
Do you really use 2 (two) boxes of the Jiffy mix? I see this recipe all over the internet and they all call for one.
I really do. 1 isn’t cornbread-y enough for me.
I use vanilla puding mix along with the corn bread mix. This has been the easist way to make yummy corn bread.
I love many recipes on this site, but just didn’t care for this one. I just couldn’t get past the “cake-mix-in-a-box” flavor. It overpowered the cornbread. It was more like cake with a little corn flavor. I’ll keep making recipes from this site, though. Keep up the great recipes!