Did you even know that cornbread could be naughty? I mean, cornbread is about as plain and wholesome as it gets. But here’s my deal: in case you haven’t noticed, I have a little bit of a sweet tooth. I also think that sometimes, cornbread is too crumbly to enjoy eating. This super-complicated recipe takes care of both of those things–combining a yellow cake mix with a through-and-through cornbread mix cuts some of the down-home gritty crumbliness of regular cornbread (although people out there like cornbread that way and I can totally appreciate it) and adds some sweetness. It’s more like “corncake.” And do I ever say no to cake? Pretty much no.

Naughty Cornbread
 
1 yellow cake mix
2 Jiffy cornbread mixes
Oil, milk, and eggs according to package directions
 
 
 
Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions.
 
 
 
 
Now…this makes a lot of cornbread, and if it were easy to half it, I would. However, I never trust myself to accurately cut a cake mix in half, so I just make all the cornbread and then freeze the leftovers. I like to make 1 pan of muffins (12)
 
 
and 1 9×13″ pan of cornbread, for no other reason than it fits into my oven all at the same time. You could also do a 9×13″ pan and an 8×8″ or 9×9″ pan; it’s all up to you. Just bake according to cake mix directions (about 20 minutes for muffins or 30 minutes for a 9×13 pan”).
 
 

Check out those beauties. Serve with Sara’s honey butter along with a big bowl of chili and don’t forget to check back in next week for all of our Halloween treats!
 
 
 
So how do you like your cornbread? Coarse and crumbly? Sweet? Savory? What do you eat it with?
 
 
 

63 comments

  1. I love cornbread that is more like corn cake so this recipe sounds perfect.
    I also love cornbread that had actual corn kernels in it- any recipes like that?

  2. We will be trying this it looks yummy. I like cornbread sweeter but as far as soft or crumbly or whatever, I’m not too picky.

  3. A friend of mine used to make her cornbread like this. I have not seen the recipe in a while. It is really good. Thanks.

  4. Sara–Yep, just add the eggs and milk (instead of water) for the cornbread and then the eggs, milk, and oil for the cake. If you want, you could mix them up separately and then combine them, but that’s just another bowl for me to wash… 🙂

  5. I am seriously so excited to try this. So excited that I already have all the ingredients in my pantry. I’ve been searching for years for an easy cornbread that is just how I like it. And how I like it is more like cake! lol.

    Question: when you say to add oil, eggs, etc. as per the package instructions, does that mean from both the corn bread *and* the cake mix boxes?

  6. I love cornbread period…crumbly, soft, cold, warm, with honey-butter…any way I can get it. In my house we always call it corn-cake no matter what the consistency because our kids are more likely to eat it that way. HA!

    Thanks for a new recipe to try of one of my favorite foods! I can’t wait to taste it.

    Joy

  7. I have a “from scratch” recipe for cornbread that has yellow cake mix in it and it is to DIE for!! Then the homemade honey butter just tops it off.

    I’ll definitely be trying this one. It looks much easier! Thanks!

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