Cornbread with Cake Mix

5 from 3 votes

Sweet, fluffy, and moist, this Jiffy cornbread with cake mix isn't your old-fashioned crumbly Southern cornbread!

Course bread, Side Dish

Cuisine American

Keyword cornbread with cake mix, cornbread with yellow cake mix, jiffy cornbread with cake mix

Prep Time 10

Cook Time 35

Total Time 45

Servings squares

Calories 182kcal

Author Blair Lonergan

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.

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!