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This Easy Cornbread with Cake Mix is soft, fluffy, moist, and just the right amount of sweet. Yellow cake mix and Jiffy Corn Muffin Mix come together to make a cornbread that is much lighter and smoother than traditional cornbread. It takes just a few minutes to mix together and is so good warm from the oven with butter and honey.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Made this today to go with some stew, we love it! Hard to wait for the stew to finish, absolutely delicious.” – Angela
“I made this today and it was exactly what I was wanting. I wanted to find a recipe similar to the one our local bbq place makes . These are pretty dang close.” – Tonia
“This is my favorite way to make cornbread! Saved in my favorites.” – Marsha
Why I Love This Easy Cornbread
I’ve always liked my cornbread a little softer and sweeter than the traditional kind. I want it moist, fluffy, and easy to slather with butter and honey while it’s still warm from the oven. That’s why I love using cake mix along with cornbread mix. It gives me the texture I’m looking for without losing that classic corn flavor. This is the kind of cornbread I love serving with a big pot of chili, soup, or stew when the weather cools down.
🩷 Erica
Table of Contents
Ingredients You’ll Need
One reason I love this recipe is that most of the measuring is already done for you. The two boxed mixes contain the flour, cornmeal, sugar, leavening, and other dry ingredients you would normally need to measure separately.
- Yellow cake mix: This is the secret to the soft, fluffy, cake-like texture and extra sweetness.
- Jiffy Corn Muffin Mix: Use two 8.5-ounce boxes for 17 ounces total. This gives the bread its corn flavor and keeps it tasting like cornbread instead of cake.
- Milk: Adds moisture and a little richness to the batter. Regular milk or buttermilk will work.
- Eggs: Help bind the cake mix cornbread together and give it structure as it bakes.
- Butter: Melted butter adds richness and helps keep the cornbread tender.
- Water: Gives the thick batter the moisture it needs without making it too heavy.
Ingredient Additions and Substitutions
This recipe is great as written, but there are a few ways you can change it depending on what you are serving.
- Buttermilk: You can substitute buttermilk for the milk for a little extra tang.
- White cake mix: White cake mix can be used in place of yellow cake mix. I prefer yellow because it has a richer flavor that works especially well with the cornmeal.
- Cheddar and jalapeños: For a savory version, stir in shredded cheddar cheese and chopped jalapeños. One reader had great results using about 1 ½ cups cheddar and two chopped jalapeños.
- Creamed corn: For more corn flavor and moisture, add about ½ cup creamed corn and reduce the water to about ½ cup.
- More corn flavor: If you want the texture to lean more toward traditional cornbread, add another box of cornbread mix and another egg. You will have more batter than will fit in a 9×13-inch pan, so use the extra batter for muffins.
- Less sweetness: If the cornbread is a little sweeter than you prefer, replace about ¼ cup of the dry cake mix with ¼ cup all-purpose flour. A small pinch of salt can also help balance the sweetness.
- Honey butter: Brush the top with honey butter after baking, or serve it with regular honey or hot honey.
Don’t have a box of cake mix? You can also use my Homemade Cake Mix.
How to Make Easy Cornbread with Cake Mix
- Combine the Mixes: In a large bowl, stir together the cake mix and cornbread mix.
- Make the Batter: Add the remaining ingredients and stir until well combined. The batter will be thick.
- Fill the Pan: Pour the batter into a greased 9×13-inch baking dish or a lined muffin tin.
- Bake: Bake at 325 degrees for about 40 minutes, or until a toothpick inserted in the center comes out clean. If making muffins, bake for 18-20 minutes, or until golden brown and baked through.
Recipe Tips
- Don’t prepare the boxed mixes separately. Add the dry cake mix and dry cornbread mix directly to the bowl, then use only the milk, eggs, butter, and water listed in this recipe.
- Use two 8.5-ounce boxes of Jiffy. That gives you the 17 ounces of cornbread mix called for in the recipe.
- Don’t worry about thick batter. The batter for this cornbread is thicker than regular cake batter, and that is exactly how it should look.
- Mix by hand. A whisk or sturdy spatula works well. You don’t need a hand mixer, and mixing only until combined helps keep the cornbread light.
- Use the toothpick test. Ovens and baking pans can cook at slightly different rates, so don’t rely on color alone. Check the center before taking it out of the oven.
- Cover it if it browns too quickly. If the edges and top are golden but the center still needs more time, loosely cover the pan with foil and continue baking.
- Other pans can work. Readers have successfully used round pans, Bundt pans, muffin tins, and cast iron skillets. Because the depth of the batter changes, watch the cornbread closely and use the toothpick test instead of relying on one exact baking time.
- For muffins: Line a standard muffin tin and bake at 325°F for about 18 to 20 minutes, or until golden and cooked through.
- Let it rest before slicing. Giving the cornbread a few minutes to cool helps it set and makes cleaner slices.
Frequently Asked Questions
No. Pour the dry mixes directly from the boxes into your mixing bowl. Do not add the ingredients listed on the cake mix or cornbread mix packages. Only add the milk, eggs, butter, and water listed in this recipe.
Use two 8.5-ounce boxes of Jiffy Corn Muffin Mix, which equals 17 ounces total.
Use one standard full-size box of yellow cake mix. Cake mix package sizes vary by brand and have changed over the years, so you may see boxes ranging from about 13 to 15 ounces. Use the full dry mix from one standard box. Don’t substitute the much smaller 9-ounce Jiffy Yellow Cake Mix without adjusting the recipe.
Yes. White cake mix works, although the finished cornbread will have a slightly different flavor. Yellow cake mix gives it the rich, sweet flavor I prefer for this recipe.
Yes. Pour the batter into a lined muffin tin and bake at 325°F for about 18 to 20 minutes. Check them with a toothpick since muffins cook much faster than a full 9×13-inch pan.
Yes. You can bake this cake mix cornbread in a cast iron skillet. Because the batter depth and pan material can change the baking time, watch it closely and check the center with a toothpick.
Yes. Replace the milk with the same amount of buttermilk. It gives the cornbread a slightly tangier flavor while keeping the crumb moist and tender.
A sunken center usually means the middle needed a little more baking time. The top can look completely done before the center has set. Check the deepest part of the cornbread with a toothpick before removing it from the oven. If the top is getting too dark while the center is still wet, loosely cover the pan with foil and continue baking.
Make Ahead and Storage
This is a great cornbread to make ahead for a potluck, holiday dinner, or Sunday meal.
To make ahead: Bake the cornbread as directed, let it cool completely, then cover tightly and refrigerate. I like to warm it slightly before serving so the butter melts right into it.
To refrigerate: Store leftover cornbread in an airtight container in the refrigerator for about 4 to 5 days.
To freeze: This cornbread freezes well. Cut it into individual pieces and wrap them tightly before placing them in a freezer-safe container or bag. You can also freeze the recipe as muffins, which makes it especially easy to take out one serving at a time. Freeze for up to 3 months.
To reheat: Warm individual pieces briefly in the microwave, or cover with foil and warm in a low oven until heated through.
Pairing Ideas
Because this Easy Cornbread with Cake Mix is slightly sweet, I especially love serving it with something warm and savory. Try it alongside my Easy Chili, Creamy Black Bean Soup, Chicken Enchilada Chili, or Cheesy Potato Soup. That little bit of sweetness is so good with a rich soup or spicy bowl of chili.
More Cornbread Recipes
If you make this Easy Cornbread with Cake Mix, let me know what you think in the comments below! I would love to hear what you served it with or if you tried one of the variations. Don’t forget to leave a star rating, too! 💛
Easy Cornbread with Cake Mix
Video
Ingredients
- 1 box yellow cake mix, (standard 13 to 15 ounce box)
- 17 ounces Jiffy Corn Muffin Mix, (2 boxes)
- 1/3 cup milk
- 4 eggs
- 5 tablespoons butter, melted
- 1 cup water
Instructions
- Preheat oven to 325°F and lightly grease a 9×13-inch baking dish. Mix cake mix and corn muffin mix together in a large bowl.
- Add remaining ingredients and stir well. The batter should be nice and thick.
- Spread the batter evenly in the prepared pan or muffin tray.
- Bake for about 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. For muffins, bake for 18 to 20 minutes, or until golden and baked through.
Equipment
- 9×13 inch pan
- Mixing Bowls
- Large Whisk
Notes
- Use the dry cake mix and dry cornbread mix directly from the boxes. Do not prepare either mix according to its package directions first.
- Use two 8.5-ounce boxes of Jiffy Corn Muffin Mix for 17 ounces total.
- The batter should be thick. Stir only until combined to keep the cornbread light and tender.
- Bake a 9×13-inch pan at 325°F for about 40 minutes. Muffins take about 18 to 20 minutes.
- Check the center with a toothpick before removing the cornbread from the oven. If the top browns before the middle is done, loosely cover it with foil.
- For a more corn-forward texture, add another box of Jiffy Corn Muffin Mix and another egg. There will be extra batter, so bake the remainder as muffins.
- For the more cake-like variation from the original recipe, use only one box of Jiffy Corn Muffin Mix and bake at 350°F for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm with butter, honey, honey butter, or hot honey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So good!
Thanks!
Wow…just wow! So easy and so good. My family liked it but thought it was a touch too sweet. I only used 1 box of Jiffy and 1 box of yellow cake mix. Is there a way of making theses delicious muffins a little less sweet?
So glad it was a hit! As far as the sweetness goes, it could be the brand of box mix you used. Maybe you could find one with less sugar? You could also replace 1/4 of the cake mix with 1/4 cup all purpose flour. A pinch of salt could also help balance out the sweetness. Hope one of these suggestions helps!
This is so fluffy and delicious! I added two chopping jalapeños and a cup and a half of cheddar cheese to amount it up. Might be making all cornbread this way from now on.
I always love a spicy twist! So glad it turned out so well for you! Thanks for the 5 stars!
I’ve been making this recipe for years. Love it. I put the honey butter glaze on top at the end. (Doesn’t need it!) But that’s how I like mine. This time, I used Mike’s Hot Honey vs regular honey. Ying & yang between sweet and zippy was amazing.
I’m sure this recipe is awesome by itself – but I used a can of creamed corn in place of the cup of water and instead of the milk I used half as much heavy whipping cream – and holy Moses, amazing . 🤩
I love those ideas! Thank you for sharing! Glad it turned out so well for you!
Is it possible to double the cornbread, cake mix in a large steamer tin pan. ?
I have never made it that way before but it could be delicious! If you try it please let us know how it turns out!
Would I need to alter any of the other ingredient amounts if I added cream corn?
Thanks for asking, Cici. My recommendation would be to add 1/2 cup creamed corn and reduce the water in the recipe from 1 cup to 1/2 cup.
Love this cornbread! Can this be made with box of white cake?
It should work just fine! Did it turn out ok?
Can creamed corn be added to the batter?
Absolutely! That is actually a great addition. We do that in our Mexican Cornbread casserole recipe and it is *amazing*!
I made this today and it was exactly what I was wanting. I wanted to find a recipe similar to the one our local bbq place makes . These are pretty dang close. Im wondering if I can freeze some and take out when needed and if it would change flavor?
Yes of course! I think they would freeze easier if they were baked in a muffin tin (with liners) for little individual cornbreads, that way they won’t crumble when they freeze. Keep an eye on them when baking since you wouldn’t bake them as long. Only bake until just cooked through. Hope this helps!
This is my favorite way to make cornbread! Saved in my favorites. If I want to make this the day before (church potluck) how would I store it? Ok sitting on the counter or does it need to be refrigerated?
I like to store it in the fridge to be safe.
Easy and delicious!
Thanks!
Can I use white or lemon cake instead of yellow cake?
Yellow cake will work best, white will also work but don’t use lemon. The consistency will be the same, but the flavors won’t work together. Thanks for asking!
I have been trying to find this recipe. It was exactly what I was looking for, thanks!
fool proof and tasty recipe. I sometimes make a salted honey butter to top the pieces with when serving and it’s even more delicious
Salted honey butter sounds amazing!
Made this today to go with some stew, we love it! Hard to wait for the stew to finish, absolutely delicious.
So happy you liked the cornbread. Thank you, Angela!
love it 💗
If you do only use one box of jiffy mix, do you have to alter the amount of milk/eggs/butter/water that you use?
Yes, you can use just one box of Jiffy Corn Muffin Mix. Keep the other ingredients the same, but the cornbread will be a little more cake-like. Bake it at 350°F for about 25 minutes, or until a toothpick inserted in the center comes out clean.