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.
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!1 yellow cake mix
2 Jiffy cornbread mixes
Oil, milk, and eggs according to package directions from ALL packages
Questions & Reviews
My grandma made her cornbread this way! Except she used one box of Jiffy cornbread mix and one box of Jiffy yellow cake mix so the amounts were even and it made a smaller batch. It was delicious!
Invited to neighborhood chili night this weekend and was asked to bring cornbread for a crowd. After a quick search of OBB, I found this recipe…and BOOM!! Another delicious (and easy peasy) recipe from the talented ladies at OBB. Keep up the great work, Sara and Kate!
Do you think a jelly roll pan would work for this??
The slices would be quite thin- it was meant for a 9×13 so you’d have to experiment with anything else, sorry I don’t have a better answer!
Did you try the jellyroll pan?
My entire family loves these! I make them like this all the time. I just checked and only have white cake mix. Do you think it will turn out fine or should I make a trip to the store? ?
May as well try it with white- I think it would still be good- let us know!
This was the best cornbread I have ever had!!! Thank you for the recipe.. I will only make my cornbread this way going forward
The Best ever and so easy! Thank you for this awesome recipe!
Love this recipe! Could you also do this with Jiffy blueberry muffins?
Do you put egg and milk in from both jiffy boxes? I know you said you add ingredients from both boxes, but wasn’t sure if that means all 3 boxes.
yes, from every box of everything 🙂
to be honest, I didn’t know til late high school that you ate cornbread with chili! My family always ate it with butter and syrup, as a breakfast-y type thing. so now I make this with chili and the next day eat it for breakfast! I’ve made this recipe multiple times and love it! I even made it one night with a white cake mix cuz I didn’t have yellow, still good 🙂 thanks OBB! LOVE you guys!
Just love these! I’ve tweaked it a little for those who crave that buttery cornbread taste and texture. I had used a yellow (butter) cake mix, a can of creamed corn and 1/4c. shredded cheddar cheese. YUM! FYI, these spongy-goodness treats freezes really well. A quick pop in the microwave and it tastes as if it had just came out of the oven. =D
I made two batches of these for my husbands office cook off…they were super easy to make (which is very important to me….actually #1 on my list when researching recipes), they turned out fabuously! I was quite surprised and very proud of myself. I did add a half can of drained corn to each batch. I give this recipe a 5 out of 5.
This is the only way I will make cornbread again! Thank you so much for sharing this recipe! I have made it several times and we just love it!
Kate, do you know how long a 9×13 pan of this cornbread would take to cook from frozen? I made this a few months ago and now I want to bake the one that is in my freezer. It’s in a glass pan and I’m going to bake it at 350. Any suggestions on timing? Thanks!
It’s already cooked, so I guess I just need to know how long it might take to warm in the oven if it’s frozen? Thanks.
If you have a scale, weigh out the cake mix and then divide the weight by 2 if you want to “cut” it in half. It’s the easiest and most accurate way to go.
One thing that is confusing to me about this recipe is the addition of the wet ingredients. Do you only add the ingredients mentioned on the cake mix? Or do you also add in what the Jiffy mixes call for?
These are great! I made 24 HUGE muffins. 🙂
Another great recipe! Thanks!
This sounds delish and I can not wait to make it. I have a question, do you add the ingredients from the cake mix only or from the cake mix and both cornbread mixes?
all the ingredients from both boxes 🙂
I was looking forward to trying this since my 1st try with Jiffy was dry and crumbly. Well, it wasn’t cornbread, it was cake. It was cake with no resemblance to cornbread. I added two cans of Rotel chilis and some extra sharp cheddar cheese. It was still sickeningly sweet cake. My grandkids will probably love it, but it isn’t even remotely cornbread. There is a recipe for a something like I was trying to make in Sunset magazine somewhere and it is wonderful.
This looks YUMMY! Trying tomorrow w/ your taco soup! =)
Do you really use 2 (two) boxes of the Jiffy mix? I see this recipe all over the internet and they all call for one.
I really do. 1 isn’t cornbread-y enough for me.
I use vanilla puding mix along with the corn bread mix. This has been the easist way to make yummy corn bread.
I love many recipes on this site, but just didn’t care for this one. I just couldn’t get past the “cake-mix-in-a-box” flavor. It overpowered the cornbread. It was more like cake with a little corn flavor. I’ll keep making recipes from this site, though. Keep up the great recipes!