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This Cornbread recipe is a perfect cross between a cake and cornbread. The texture is fluffy and smooth, but has that yummy cornbread taste!
Table of Contents
This Cornbread with Cake Mix recipe is in regular rotation at our house. The bread is moist and light. I’m not a huge fan of corn breads that are really grainy with cornmeal and are dense, or corn breads with vegetable surprises inside. That is why I love this easy homemade cornbread recipe so much. It is a perfect cross between a yellow cake and cornbread, and there are no surprises. It is easy to prepare and tastes amazing with some butter and a drizzle of honey. This is a great side dish for fall and winter to serve with a hearty stew, soup, or chili.
Make This in a ‘Jiffy’
One of the great parts about this recipe is the inclusion of Jiffy Cornbread Mix in the list of dry ingredients. No need to mess with extra salt, teaspoons of baking soda, baking powder, or cornmeal. It’s all in the box! That’s part of what makes this such a wonderful cornbread recipe. Between the boxed cornbread mix and the boxed cake mix, half of your work is done! Sometimes you just need the help from convenient resources, right? Then, all you need are some eggs, milk (you can whisk in buttermilk or regular milk) and some melted butter, and water. Mix the wet ingredients with the dry ingredients and you are done! I promise, this recipe is a quick, simple, delicious way to get all the flavor you love with the perfect texture.
Pans to Use for Cake Mix Cornbread
- If you like your homemade cornbread slightly more grainy, add another cornbread mix and another egg. You will end up with more than what will fit in a 9×13 pan.
- Some people like to get creative with the baking dish choice when baking this bread. If you have more batter than will fit in the 9×13 cake pan, you can add the excess batter to some muffin tins for little cornbread muffins.
- One reader suggested baking it in a bundt pan for a different way to serve. Round pans in in the oven work well too.
- You can even bake this in a cast iron skillet in the oven.
Tips for Cornbread with Cake Mix
While we try to give accurate cooking times, there are many factors that can affect the total time and how quickly your cornbread bakes. The best way to tell if your cornbread is done is to do the toothpick test. You’ll know its done when the top crust is golden brown and a toothpick inserted into the center comes out clean. If the edges and top are golden brown, but the toothpick does not come out clean, you can wrap the pan with tin foil to slow the outside down and leave time for the inside to cook.
Don’t have a cake mix handy? Try our homemade cake mix. You can use it to replace both the store-bought cake mix and the butter in this recipe. Want an easy mix-and-go cornbread recipe? Try our cornbread pudding recipe!
Frequently Asked Questions
Cool to room temperature then store in the fridge in a airtight container.
Absolutely! Just stir some in before baking.
Try this Cake Mix Cornbread with one of our delicious soup or chili recipes
Easy bread recipes are a favorite in our family. Freshly baked bread like this Homemade Banana Bread, our delicious Chocolate Zucchini Bread or this Irish Soda Bread are perfect to serve with any meal or for a yummy snack.
How to Make Cornbread with Cake Mix
Cornbread with Cake Mix
Video
Ingredients
- 1 box yellow cake mix
- 17 ounces Jiffy cornbread mix, 2 boxes
- 1/3 cup milk
- 4 eggs
- 5 tablespoons butter, melted
- 1 cup water
Instructions
- Mix cake mix and corn bread mix together in a large bowl.
- Add remaining ingredients and stir well. The batter should be nice and thick.
- Pour into a greased 9×13 pan or lined muffin tin.
- Bake at 325-degrees for 40 minutes, or until baked through. Use the "toothpick test" to determine doneness. If baking in a muffin tin, bake for 18-20 minutes or until golden brown and baked through.
Equipment
- 9×13 inch pan
- Mixing Bowls
- Hand Mixer
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!