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Two pieces of cornbread on a plate with butter and honey
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5 from 96 votes

Easy Cornbread with Cake Mix

This Easy Cornbread with Cake Mix combines yellow cake mix and Jiffy Corn Muffin Mix for a soft, fluffy, slightly sweet cornbread that is perfect with chili, soup, stew, or a little butter and honey.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Bread
Cuisine: American
Keyword: Bread, Cornbread
Servings: 15
Calories: 314kcal
Author: Erica Walker

Equipment

  • 9x13 inch pan
  • Mixing Bowls
  • Large Whisk

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 9x13-inch baking dish. Mix cake mix and corn muffin 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
  • Spread the batter evenly in the prepared pan or muffin tray.
    Cornbread batter in a glass baking dish
  • 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.
    Two pieces of cornbread on a plate with butter and honey

Video

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 9x13-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

Calories: 314kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 566mg | Potassium: 78mg | Fiber: 3g | Sugar: 22g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg