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 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!
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.
Yes, this is the best cornbread! My family loves it!
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!
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.
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.
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.
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.
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.
We share that sweet tooth! I can’t wait to try this!