Sweet, fluffy, and moist, this cornbread with cake mix is the easiest cornbread cake you’ll ever make. Jiffy corn muffin mix and yellow cake mix come together for a tender, cake-like treat that pairs perfectly with chili, pot roast, beans, and all your favorite comfort food suppers.
If you love easy Jiffy recipes, try this Jiffy Cornbread with Creamed Corn or this from-scratch Sweet Cornbread, too. You’ll find even more favorites in this collection of Jiffy Mix Recipes.
Table of Contents
What Is Cornbread Cake?
Cornbread cake is a sweeter, more tender version of traditional cornbread. While a classic Southern cornbread is typically savory and crumbly, cornbread cake has a moist, fluffy texture that’s closer to a simple cake. This version gets that cake-like quality from a box of yellow cake mix stirred right into the Jiffy corn muffin batter. It’s sweet enough to eat on its own, but it’s also a wonderful side for savory dishes.
Before You Get Started
A few quick tips to make sure your cornbread cake turns out perfectly every time:
- Don’t over-mix the batter. Stir everything together just until combined. A few small lumps are completely fine and actually help keep the cornbread tender. Overmixing can make it dense and dry.
- Any brand of yellow cake mix works. You don’t need a specific brand here. Duncan Hines, Betty Crocker, Pillsbury, or a store brand will all give you great results. Just grab a standard 15.25-ounce box.
- Watch your bake time closely. Dark nonstick pans cook faster than light metal or glass pans, and every oven runs a little differently. Start checking around 30 minutes and pull the cornbread as soon as a toothpick inserted in the center comes out clean.
How to Make Cornbread with Cake Mix
Start with a couple of boxes of Jiffy corn muffin mix and one box of yellow cake mix for the easiest, most delicious sweet cornbread you’ll ever bake. It’s ready for the oven in about 10 minutes!
Step 1: Mix the Batter
Place the corn muffin mix, yellow cake mix, eggs, water, milk, and melted butter in a large bowl. Use an electric mixer (or a whisk and some elbow grease) to combine everything until the batter is smooth. You want it well blended, but don’t overwork it once it comes together.
⇢ Use melted butter for the richest flavor. Unsalted butter or vegetable oil will also work if that’s what you have on hand, but salted butter gives this cornbread the best taste.
Step 2: Pour the Batter
Grease a 13 x 9-inch baking dish with butter or cooking spray. Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter a couple of times to release any large air bubbles. This helps the cornbread bake up nice and even.
Step 3: Bake the Cornbread
Bake in a preheated 350°F oven for 33 to 38 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The cornbread should feel springy when you gently press the top, and the edges may just start to pull away from the sides of the pan.
⇢ Tent with foil if the top darkens too quickly. If you notice the top browning before the center is set, loosely cover the pan with aluminum foil and continue baking until done.
Step 4: Cool and Serve
Let the cornbread cool in the pan for about 5 to 10 minutes before slicing into squares. It’s delicious served warm or at room temperature. For the best experience, top each slice with a pat of butter and a drizzle of honey, or spread on some apple butter for a cozy touch.
How to Serve Cornbread Cake
This sweet cornbread pairs beautifully with savory dishes like soups, stews, chili, and slow-cooked meats. Here are some of our favorites:
Chili and Soups:
Beans and Comfort Food:
It’s also great alongside Fried Chicken, Slow Cooker Baby Back Ribs, Crock Pot Pulled BBQ Chicken, or any of your favorite barbecue dishes.
For holiday meals, bring a pan of this cornbread cake to the table alongside the main course. It’s always a crowd favorite.
Recipe Variations
- Cornbread Muffins: Turn this batter into muffins! Divide among about 24 standard muffin cups and bake at 375°F for 17 to 22 minutes, or until a toothpick comes out clean.
- Jalapeño and Cheese: Add 2 chopped jalapeño peppers and 1 to 2 cups of grated cheddar cheese to the batter for a sweet-and-savory twist.
- Green Chiles or Green Onion: Stir 2 small cans of diced green chiles or ¼ cup of sliced green onion into the batter. Add some cheese, too!
- Blueberry: Fold 2 cups of fresh or frozen blueberries into the batter for a fruity variation.
- Cranberry Orange: Add 2 cups of dried sweetened cranberries (or 2 cups of chopped fresh cranberries) into the batter. For a hint of citrus, add the zest from 1 orange, too!
The BEST! This cornbread melts in your mouth! Tasted so good paired with chili on a cold day! I had a butter cake mix so I used that and it came out delicious! This will be the only way I make cornbread now.
– Donna
Storage, Freezing, and Reheating
Cornbread cake is best when it’s freshly baked and warm from the oven, but it keeps well for later, too.
Make Ahead: Bake the cornbread up to 8 hours in advance and leave it covered on the countertop until ready to serve.
To Store: Keep leftovers in an airtight container at room temperature for 1 to 2 days, or in the fridge for up to 1 week.
To Freeze: Wrap the cornbread tightly (or wrap individual slices) and freeze for up to 3 months. Thaw on the countertop or in the refrigerator before reheating.
To Reheat: Warm individual slices in the microwave for 15 to 30 seconds. For a full pan, cover with foil and heat in a 350°F oven for about 5 to 10 minutes, until warmed through.
Frequently Asked Questions
What is the difference between corn muffin mix and cornbread mix?
They’re the same thing! The Jiffy box is labeled “corn muffin mix,” but it works perfectly for cornbread, too. The only difference is the pan you bake it in. Muffin tins make muffins, and a baking dish makes cornbread.
Why is my cornbread crumbly and falling apart?
A few things can cause crumbly cornbread: coarse cornmeal, over-mixing the batter, or over-baking. This recipe avoids those issues because the cake mix adds extra structure and moisture. Just be sure to pull it from the oven as soon as a toothpick comes out clean, and let it cool for a few minutes before slicing.
Can I make muffins with this recipe?
Yes! Divide the batter among about 24 standard muffin cups. Bake at 375°F for 17 to 22 minutes, or until a toothpick comes out clean. They’re great for potlucks and easy to grab on the go.
What is cornbread cake, and how is it different from regular cornbread?
Cornbread cake is a sweeter, more tender version of traditional cornbread with a fluffy, cake-like texture. Regular Southern cornbread is typically savory, crumbly, and made with just cornmeal, buttermilk, and basic ingredients. Cornbread cake, on the other hand, uses extra sugar or cake mix to create something closer to a simple dessert or sweet side dish.
More Cornbread Recipes to Try
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Cornbread with Cake Mix (Cornbread Cake)
Equipment
- 9 x 13-inch baking pan
Ingredients
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
- 1 (15.25 ounce) box yellow cake mix
- 4 large eggs
- 1 cup cold water
- ⅔ cup milk
- ¼ cup salted butter, melted
Instructions
- Preheat oven to 350°F. Grease a 13 x 9-inch baking dish with butter or spray with nonstick cooking spray; set aside.
- Place corn muffin mix, cake mix, eggs, water, milk, and melted butter in a large bowl. Use an electric mixer to combine all of the ingredients until smooth.
- Pour the batter into the prepared pan. Tap gently on the counter a couple of times to release any large air bubbles.
- Bake for 33 to 38 minutes, or until the top is golden and a toothpick inserted in the center of the cornbread comes out clean. The top should feel springy when gently pressed.
- Let cool in the pan for 5 to 10 minutes before slicing into squares. Serve warm or at room temperature.
Notes
- Don’t over-mix. Stir the batter just until smooth. Overworking it can lead to dense, dry cornbread.
- Any yellow cake mix brand works. Duncan Hines, Betty Crocker, Pillsbury, or store brand are all fine. Use a standard 15.25-ounce box.
- Bake time varies by pan type. Dark nonstick pans cook faster than light metal or glass. Start checking at 30 minutes.
- If the top browns too quickly, cover the pan loosely with foil and continue baking until a toothpick comes out clean.
- Serve with butter and honey for drizzling, or spread a dollop of apple butter on each slice.
- Butter swap: You can substitute vegetable oil for the melted butter. It won’t have quite the same rich taste, but it keeps the cornbread nice and moist.
- Cornbread Muffins: Divide the batter among about 24 standard muffin cups. Bake at 375°F for 17 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Jalapeño and Cheese: Add 2 chopped jalapeño peppers and 1 to 2 cups of grated cheddar cheese to the batter.
- Green Chiles or Green Onion: Stir 2 small cans of diced green chiles or ¼ cup of sliced green onion into the batter. Add some cheese, too!
- Blueberry: Fold 2 cups of fresh or frozen blueberries into the batter.
- Cranberry Orange: Add 2 cups of dried sweetened cranberries or 2 cups of chopped fresh cranberries. For a hint of citrus, add the zest from 1 orange.
- To Store: Keep in an airtight container at room temperature for 1 to 2 days, or refrigerate for up to 1 week.
- To Freeze: Wrap tightly and freeze for up to 3 months. Thaw on the countertop or in the refrigerator.
- To Reheat: Microwave individual slices for 15 to 30 seconds. For a full pan, cover with foil and warm in a 350°F oven for 5 to 10 minutes.
Nutrition
Originally published in September, 2022, this post was updated in March, 2026.
Wow! When I saw this first thing this morning, I thought “Boy, I bet the boys LOVE this one!” I would think this would make a great soccer half-time snack if they don’t mind eating it cold. I’m not sure about this for my self. Maybe too sweet as a BREAD for me but it’s so different that I may make it as a snack! Thanks!
Snack, breakfast, side dish…cake! It’s good at any time of day. 🙂
I really enjoy reading your posts every Sunday! How many muffins will this recipe make? Thank you!
Hi, Donna! I don’t know exactly, but I would guess about 24.
I thought famous Davis muffin were good these that I made today cornbread and cake recipe were the best great grandson and I ate two while they were still hot they are the best and my daughter agree the best 5star
Thank you so much, Evangeline!
Great recipe the group I baked it for ate it all and raved about how good it was.
Thank you, Jacqueline!
The BEST! This cornbread melts in your mouth! Tasted so good paired with chili on a cold day! I had a butter cake mix so I used that and it came out delicious! This will be the only way I make cornbread now.
Thank you, Donna! There’s not a better combination than cornbread and chili.
Love this so much! It is really good!!
Thank you, Linda! We’re so glad you enjoyed it.
Easy and delish!
Thanks, Sharon!
Best cornbread ever, I make it when I
I either cook Chili or Ham & Beans. Will never eat cornbread any other way than this recipe. YUM
Yay! Thanks, Ruby. I’m so happy to hear that!