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 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

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