Sometimes we call this Sweet Cornbread “Naughty Cornbread.” Did you even know that cornbread could be naughty? I admit that I think that sometimes, cornbread is too crumbly to enjoy eating. This simple recipe tcombines a yellow cake mix with a through-and-through cornbread mix, cutting down 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.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Yellow cake mix
- Jiffy cornbread mix
- Oil, milk, and eggs according to package directions
How to Make Sweet Cornbread
- Preheat your oven according to the instructions on the cake mix package.
- Combine the cake mix and 2 Jiffy cornbread mixes. Add eggs, oil, and milk according to the instructions on all 3 boxes, replacing the water in the cake mix with milk.
- Mix it all up and transfer to a greased 9 x 13 baking dish or cupcake tins lined with liners.
- Bake until a toothpick inserted in the center comes out clean. Don’t over bake! Allow to cool for at least 15 minutes, then enjoy!
Storing and Other Tips
- Store cooled cornbread at room temperature tightly covered (or in an airtight container) and enjoy within 2-3 days for best results.
- This recipe makes a lot of cornbread! If you’d like to weigh out half of the cake mix and just use one Jiffy mix, feel free. Just be sure to cut your wet ingredients on the cake mix box in half as well. I’d bake a half batch in a 9″ x 9″ pan or muffin tins.
- Don’t forget the Honey Butter!
Frequently Asked Questions
Yes, it freezes well. Wrap individual portions or a whole pan tightly with plastic, then foil. Label with the date and pop in the freezer for up to 3 months. Thaw at room temperature.
It’s a mix of both, but definitely on the sweet, dense side like a cake. You could probably even get away with serving it as dessert!
Yes. As written, this recipe will produce very tall slices of cornbread in a 9″ x 13″ pan. Feel free to halve the recipe and still bake in the same size pan for shorter pieces, just watch the time, as it will bake faster this way. You could also split the full recipe between a 9″ x 13″ pan and a 8″ x 8″ or 9″ x 9″ pan to split the difference.
Sweet Cornbread
Ingredients
- 1 yellow cake mix
- 2 Jiffy cornbread mixes
- Oil, milk, and eggs according to package directions from ALL packages replace any required water with milk
Instructions
- 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 ALL 3 package directions (replace all water required with milk). Mix together according to cake mix directions.
- Transfer batter to a greased 9 x 13 baking dish or lined muffin tin (fill muffin cups 2/3 full).
- Bake according to cake mix directions, or until a toothpick inserted in the center comes out clean. Do not over bake!
- Cool for at least 15 minutes, then enjoy!
Notes
- Nutrition facts vary based on products used.
- Store cooled cornbread at room temperature tightly covered (or in an airtight container) and enjoy within 2-3 days for best results.
- This recipe makes a lot of cornbread! If you’d like to weigh out half of the cake mix and just use one Jiffy mix, feel free. Just be sure to cut your wet ingredients on the cake mix box in half as well. I’d bake a half batch in a 9″ x 9″ pan or muffin tins.
- Don’t forget the Honey Butter!
Questions & Reviews
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?
awesome invention. I love warm moist sweet cornbread with a big dab of butter. Mmmmmmm. . .
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.
Prefer my cornbread sweet with honey butter – the sweeter the better! Yum!!!!
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.
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… 🙂
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?
I am there with you! And what a great pic of that ‘closeup’ muffin…
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
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!
Angie, I would love to try your from scratch recipe. Can you send it to me. Thanks.
Please send me your recipe! 🙂
Please send me your recipe!