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Sweet, fluffy, and moist, this isn’t your old-fashioned crumbly Southern cornbread! Instead, making Jiffy cornbread with cake mix yields an easy, cake-like treat that pairs nicely with chili, pot roast, fried chicken, meatloaf, beans and greens, and more.

Close side shot of a slice of cornbread with butter and honey on top

Cornbread Cake with Jiffy Mix

You should have seen the look on my kids’ faces when I served them this cornbread with cake mix alongside their dinner for the first time. They couldn’t decide whether it was cake or cornbread, and I gladly explained that it was a perfect combination of the two! While I love a savory, crumbly, old-fashioned Southern cast iron skillet buttermilk cornbread, my boys are less enthusiastic. This moist, fluffy, and tender cornbread cake recipe is definitely their preference!

Square side shot of platter of jiffy cornbread with cake mix

Ingredients

This is just a quick overview of the ingredients that you’ll need for a pan of Jiffy cornbread with cake mix. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.

  • Jiffy corn muffin mix: two small boxes of this mix put the cornbread in the cornbread cake!
  • Yellow cake mix: adds a sweet, fluffy, cake-like texture to the cornbread. We like Duncan Hines brand, but any similar variety will work.
  • Eggs: give the cornbread structure and contribute moisture.
  • Water and milk: to thin the batter.
  • Butter: for a bit of moisture and flavor. We like salted butter, but unsalted butter or even vegetable oil will work fine if that’s what you have available.
Overhead shot of a white plate with a slice of buttered sweet cornbread with cake mix and Jiffy mix

What is the difference between corn muffin mix and cornbread mix?

There’s no difference! The Jiffy mix is labeled “corn muffin mix,” but it can be used to make cornbread, too. The difference comes in the type of pan that you use to bake the batter. Jiffy cornbread mix is the same as Jiffy corn muffin mix!

Cake mix cornbread on a dinner table

Why does my cornbread crumble and fall apart?

This cake mix cornbread is moist and tender, rather than dry and crumbly. If you find that you have crumbly cornbread, it could be the result of a few different factors:

  • A coarse ground cornmeal yields a more crumbly texture.
  • Using more cornmeal than flour gives the cornbread a more crumbly texture.
  • Overmixing the batter can result in dense or dry quick bread — a few small lumps in the batter is normal.
  • Over-baking the cornbread can dry it out. Remove the pan from the oven as soon as it’s cooked through.
Mixing cornbread in a white bowl

What can you mix with cornbread?

If you want to jazz up your pan of Jiffy cornbread, try mixing in savory ingredients like jalapeno peppers, grated cheddar or Monterey Jack cheeses, sliced green onions, or diced green chilies. To keep it sweet, fold in fresh or frozen blueberries, cranberries, or orange zest.

Cornbread cake batter in a baking dish

How to Make Cornbread with Cake Mix

Start with a couple of boxes of mix for the easiest, most delicious sweet cornbread recipe you’ll ever make! It’s ideal for a casual Sunday supper with a bowl of chili, and also decadent enough for a holiday meal on Thanksgiving or Christmas.

  1. Use an electric mixer (or whisk by hand) to combine all of the ingredients in a large bowl.
  2. Pour the batter mixture into a greased 13 x 9-inch baking dish (or spray the pan with cooking spray).
  3. Bake in a 350°F oven for 30-35 minutes, until a toothpick inserted in the center of the cornbread comes out clean.
  4. Slice into squares and serve warm or at room temperature.
Close up side shot of stacked sweet cornbread made with cake mix on a platter

What to Serve with Jiffy Cornbread with Cake Mix

The sweet cornbread pairs nicely with savory dishes like soups, stews, chili, and meat. Here are a few ideas to add to your table:

Drizzling honey on a slice of cake mix cornbread

Storage

Cornbread is best when freshly baked and warm from the oven, but you can prepare it up to 8 hours in advance and leave it on your countertop until ready to serve. To extend the life of your cornbread, store leftovers in an airtight container at room temperature for 1-2 days or in the fridge for up to 1 week.

Square side shot of cornbread with cake mix on a table

How to Freeze

Wrapped tightly, you can freeze the cornbread cake for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.

How to Reheat

Warm individual slices of cornbread in the microwave for 15-30 seconds, or until heated through. To reheat a full pan of cornbread, cover with foil and heat in a 350°F oven until warmed through (about 5-10 minutes).

Horizontal side shot of a plate of cornbread with cake mix

Recipe Variations for Cornbread with Yellow Cake Mix

  • Cornbread Muffins with Yellow Cake Mix: turn this batter into muffins! Bake standard-size muffins in a 375°F oven for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Jalapeño and Cheese: add 2 chopped jalapeno peppers to the batter, along with 1-2 cups of grated cheddar cheese.
  • Green Chiles or Green Onion: stir 2 small cans of diced green chilies 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: add 2 cups of dried sweetened cranberries or 2 cups of chopped fresh cranberries into the batter. For a hint of orange, try adding the zest from 1 orange, too!
  • Swap out the melted butter for vegetable oil. It won’t have quite the same rich taste, but it will keep the corn bread mixes nice and moist!
Buttered slice of cornbread on a plate

Tips for the Best Cornbread Recipe with Cake Mix

  • The total baking time will vary depending on the type of pan that you use, and on your individual oven. For instance, dark non-stick pans will cook the cornbread faster. To check if the corn bread is done, insert a toothpick into the center and make sure it comes out clean.
  • If the top of the cornbread starts to get too dark before it’s done baking, cover loosely with foil.
  • Serve the sweet cornbread cake recipe with butter and honey for drizzling, or add a dollop of apple butter on every bite!
Close up side shot of a slice of sweet Jiffy cornbread with cake mix on a blue and white plate

More Cornbread Recipes to Try

Close up square featured image of a slice of jiffy cornbread with cake mix

Cornbread with Cake Mix

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings 24 squares
Calories 182 kcal
Sweet, fluffy, and moist, this Jiffy cornbread with cake mix isn't your old-fashioned crumbly Southern cornbread!

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
  • cup milk
  • ¼ cup salted butter, melted

Instructions

  • Preheat oven to 350°F. Grease a 13 x 9-inch baking dish; set aside.
  • Place corn muffin mix, cake mix, eggs, water, milk, and 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 big air bubbles.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.

Notes

  • The total baking time will vary depending on the type of pan that you use, and on your individual oven. For instance, dark non-stick pans will cook the cornbread faster. To check if the corn bread is done, insert a toothpick into the center and make sure it comes out clean.
  • If the top of the cornbread starts to get too dark before it’s done baking, cover loosely with foil.
  • Serve the sweet cornbread cake recipe with butter and honey for drizzling, or add a dollop of apple butter on every bite!
  • Cornbread Muffins with Yellow Cake Mix: turn this batter into muffins! Bake standard-size muffins in a 375°F oven for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Jalapeño and Cheese: add 2 chopped jalapeno peppers to the batter, along with 1-2 cups of grated cheddar cheese.
  • Green Chiles or Green Onion: stir 2 small cans of diced green chilies 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: add 2 cups of dried sweetened cranberries or 2 cups of chopped fresh cranberries into the batter. For a hint of orange, try adding the zest from 1 orange, too!
  • Swap out the melted butter for vegetable oil. It won’t have quite the same rich taste, but it will keep the corn bread mixes nice and moist!

Nutrition

Serving: 1squareCalories: 182kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 37mgSodium: 326mgPotassium: 52mgFiber: 2gSugar: 12gVitamin A: 134IUVitamin C: 0.03mgCalcium: 63mgIron: 1mg
Keyword: cornbread with cake mix, cornbread with yellow cake mix, jiffy cornbread with cake mix
Course: bread, Side Dish
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 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!