Sweet Cornbread
This cake-like cornbread could almost pass as dessert! Dense and sweet, it pairs perfectly with your favorite chili and honey butter.
Servings
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!
Nutrition
Calories: 80kcal, Carbohydrates: 18g, Protein: 1g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.05g, Cholesterol: 0.002mg, Sodium: 158mg, Potassium: 10mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 0.1IU, Calcium: 46mg, Iron: 0.5mg
Calories: 80kcal
Cost: $6
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