Sweet Cornbread

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?
 
 
 
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. Hi! This sounds like an incredibly yummy treat! I have a corn casserole dish that calls for jiffy cornbread mix, butter and creamed corn. It’s so delicious! When I make your recipe, do you think I could add the creamed corn to it or would it be too soupy? Thank you for all of these great recipes…I just made the pumpkin bread cream cheese whoopi pies…wow!! So goooood!

  2. I just made these tonight after reading the ingredient list…it sounded amazing! Well, they certainly are tasty but to me they are more like cake than cornbread. They are good but I prefer regular cornbread with honey butter. Thanks for all the awesome recipes! I love the blog…

    1. Yep! Or you can combine them all into one big bowl and add everything you need according to every package into that one bowl.

  3. Could you substitute buttermilk for regular milk? I have some in my fridge that i want to use up! Thanks!

  4. Oh my these are yummy!!! I “veganed” them by using Vanilla Soy Milk and egg replacers. Just wonderful!!!

  5. I got assigned to make cornbread for a fam-function this weekend… your website was the 1st PLACE I checked for an awesome recipe! THANKS! FOUND IT! Can't wait to try this one!! I 2 cannot turn down cake… & I love it- corn cake!
    Thanks OBB!! (Oh, & I like it soft, crumbly, & sweet!)

  6. So these were so yummy, i love that they had JUST the right amount of crumbliness to them. They were delicious with my pinto bean soup! YUM!

  7. I bet you could halve this recipe by using one box of Jiffy corn muffin mix and one box of Jiffy white cake mix! I'm sending a link to this recipe to my sis…she's not a fan of cornbread unless it's sweet and I think this might do it!

  8. I am making chili tonight and will give these a try. I have a different brand of boxed cornbread mix, but I think it should work just fine. I actually have a homemade recipe like this, but think the mixes will be much easier than doing it all from scratch! Thanks!

  9. Loved the Naughty cornbread. Here is a way to make it in a smaller batch. Use 1 box Duncan Hines cupcake mix which makes only 12 and 1 box Jiffy cornbread mix. I also made them in mini muffin tins. Then dipped in butter and rolled in sugar an cinnamon. The grandkids loved them.

  10. I just tried this and loved it. Even though I had to subsitute soymilk and egg replacer for my allergic child, it still tasted great! Thanks!

  11. I wanted to try these but didn’t have any cornbread mixes. Instead I used the recipe from the back of the cornmeal box and substituted canned pumpkin for the vegetable oil (like you do with applesauce), and added some spices (all spice, ginger, cinnamon and nutmeg) and it was a delicious pumpkin cornbread. Great with applebutter! I’ll try the cakey cornbread another time.

  12. I wanted to try these but didn’t have any cornbread mixes. Instead I used the recipe from the back of the cornmeal box and substituted canned pumpkin for the vegetable oil (like you do with applesauce), and added some spices (all spice, ginger, cinnamon and nutmeg) and it was a delicious pumpkin cornbread. Great with applebutter! I’ll try the cakey cornbread another time.

  13. Was I supposed to replace the water in the cake mix with milk as well? My mix called for water. Oh well…we’ll see how they turn out.

  14. I like it moist and sweet. I use a Taste of Home recipe called “Buttery Corn Bread” and everyone who tries it loves it, even people who think they don’t like corn bread. I think I’ll give your method a shot and see how it compares.

  15. I tried this for a chili/cornbread dinner I went to on Saturday night. It was a great hit and I loved the leftovers the next day. thanks so much for your recipes..I have LOVED every recipe I have tried from you gals.

  16. 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?

  17. awesome invention. I love warm moist sweet cornbread with a big dab of butter. Mmmmmmm. . .

  18. 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.

  19. Prefer my cornbread sweet with honey butter – the sweeter the better! Yum!!!!

  20. 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.

  21. 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… 🙂

  22. 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?

  23. 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

  24. 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!