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
I found an easy way to cut this in half – I just use a Jiffy Cake Mix! It makes only a one layer cake, so it is half the size of a traditional cake mix.
My grandma made her cornbread this way! Except she used one box of Jiffy cornbread mix and one box of Jiffy yellow cake mix so the amounts were even and it made a smaller batch. It was delicious!
Invited to neighborhood chili night this weekend and was asked to bring cornbread for a crowd. After a quick search of OBB, I found this recipe…and BOOM!! Another delicious (and easy peasy) recipe from the talented ladies at OBB. Keep up the great work, Sara and Kate!