Cornbread with Cake Mix

4.74 from 88 votes

This post may contain affiliate links. See our disclosure policy.

This Cornbread recipe is a perfect cross between a cake and cornbread. The texture is fluffy and smooth, but has that yummy cornbread taste!

Two pieces of cornbread on a plate with butter and honey
Featured with this Recipe
  1. Make This in a ‘Jiffy’
  2. Pans to Use for Cake Mix Cornbread
  3. Tips for Cornbread with Cake Mix
  4. Frequently Asked Questions
  5. Try this Cake Mix Cornbread with one of our delicious soup or chili recipes
  6. How to Make Cornbread with Cake Mix
  7. Cornbread with Cake Mix Recipe

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.

Cake mix and Jiffy mix in a bowl

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.
Two pieces of cornbread on a plate with a bowl of chili in the background

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.

Frequently Asked Questions

How do you store leftover cornbread?

Cool to room temperature then store in the fridge in a airtight container.

Can this be made gluten-free?

Yes, just use a gluten free cake mix and cornbread mix. Or freeze in the freezer for up to 3 months.

Can I add Cheddar Cheese or Jalapeños to this mix?

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

Two pieces of cornbread on a plate with butter and honey

Cornbread with Cake Mix

4.74 from 88 votes
This Cornbread with Cake Mix recipe is a perfect cross between a cake and cornbread. The texture is fluffy and smooth, but has that yummy cornbread taste!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Bread
Cuisine American
Servings 15



  • 9×13 inch pan
  • Mixing Bowls
  • Hand Mixer


  • 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


  • Mix cake mix and corn bread mix together in a large bowl.
    Cake mix and cornbread mix in a bowl
  • Add remaining ingredients and stir well. The batter should be nice and thick.
    Cornbread batter in a bowl with a whisk
  • Pour into a greased 9×13 pan or lined muffin tin.
    Cornbread batter in a glass baking dish
  • 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.
    Two pieces of cornbread on a plate with butter and honey


If you like your cornbread to be much more on the cake-y side, use only 1 box of Jiffy cornbread mix and bake at 350 for 25 minutes, or until a toothpick inserted in the middle comes out clean. 

Nutrition Information

Calories: 314kcalCarbohydrates: 51gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 566mgPotassium: 78mgFiber: 3gSugar: 22gVitamin A: 227IUVitamin C: 1mgCalcium: 106mgIron: 2mg

Love this recipe?

We want to hear from you! Please leave a review.

Rate and Review

Share This With the World


About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

Similar Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?


  1. This is so funny, b/c years ago my Mom made cornbread with two boxes of Jiff , but she made a mistake and used 1 box Cornbread Mix & 1 box Cake Mix. The family loved it and said it was the best Cornbread they had ever eaten. Mom was so happy the family loved it.

  2. Hi Erica,

    Thank you for posting this recipe. I’m sorry if I missed it, but what size cake mix box do we need to buy? I’m looking forward to making this next week. 🙂

  3. 5 stars
    I made this and we ate it with chili and it was delicious. We were just eating it plain all week. I’m in the process of making it again for a Friendsgiving. But I’ve added 1 can of pumpkin puree, 1.5 TBS granulated sugar, 1.5 tsp pumpkin spice and only used 2/3 cup of water. It’s in the oven now and I hope it taste as amazing as it smells.

  4. 5 stars
    This idea is genius! Not only is it super easy to make, but the cake mix helps make the texture so soft and fluffy. I don’t think I’ll ever make cornbread any other way! Thank you!

  5. 5 stars
    I’m with you on cornbread texture so when you said a mix of yellow cake and cornbread, I was sold! Perfect recipe – will definitely be coming back to this one time and time again!

  6. We have a local restaurant famous for their cornbread. Years ago I figured out to make half Jiffy cornbread and half Jiffy yellow cake mix. I made each according to directions and mix together. However, it’s getting harder to find to the small box of cake mix. Glad I ran across this recipe!

    1. 5 stars
      There’s a website on the Internet that’s “the finder of lost recipes” and there was a request for Horn and Hardart restaurant recipe for cornbread. I had actually eaten the restaurant version and it was fabulous. The only difference is that you used one box of yellow cake mix and two boxes of Jiffy but you made them separately as directly on the packages and then simply stirred them together. It was exactly as I had remembered. Anyone who loves corn bread that’s cakelike will absolutely adore this recipe. if there’s any left over, it freezes well. But there won’t be any left over!

      1. 5 stars

See More Comments