Cornbread with Cake Mix (Cornbread Cake)

Square side shot of a piece of cornbread with cake mix on a plate.

5 from 6 votes

Cornbread with Cake Mix (Cornbread Cake)

Sweet, fluffy, and moist, this Jiffy cornbread with cake mix is the easiest cornbread cake you'll ever bake! Two boxes of corn muffin mix and one box of yellow cake mix combine for a tender, cake-like treat that's perfect alongside chili, soups, and all your favorite comfort food suppers.

Course bread, Dessert, Side Dish

Cuisine American

Keyword cornbread cake, cornbread cake dessert, cornbread cake recipe, cornbread with cake mix, jiffy cornbread with cake mix, sweet cornbread cake

Prep Time 10

Cook Time 35

Total Time 45

Servings squares

Calories 182kcal

Author Blair Lonergan

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