Cake-y Cornbread

Cake Like CornbreadThis cornbread recipe is so good!  I’m not huge on corn breads that are really grainy, that is why I love this recipe so much. It is a perfect cross between a cake and cornbread. The texture is fluffy and smooth but has that yummy corn bread taste. This is a great one for Fall/Winter to serve with your chili! If you like your cornbread slightly more grainy — add another cornbread mix and another egg. You might just need to put the extras in another small dish or another muffin tin.  

Cake-y Corn Bread

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  • 1 box yellow cake mix
  • 1 (9oz) box corn bread mix
  • 1/3 c. milk
  • 4 eggs
  • 5 Tbsp. butter, melted
  • 1 c. water


  • Spray 9x13 glass pan with cooking spray (you can also do a regular-sized muffin tin if you would rather).
  • Mix together cake mix and corn bread mix in a large bowl.
  • Add remaining ingredients and stir well (the batter should be nice and thick)
  • Pour into prepared pan (or muffin tin)
  • Bake at 350-degrees for 20-25 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.


  1. Liz says:

    Thank you for the nice recipe. Have a Wonderful Day!

  2. Robin says:

    Fantastic! Tastes like Wegmans corn muffins. Jiffy muffin mix is now 8.5 oz., so I added 1/4 c locally ground corn meal. Baked in preheated 13″ cast iron pan. Forget the chili, this is the star!

    • Echo says:

      I’m so glad you like it! Thank you for sharing your adaptation to the recipe.

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