Sweet Cornbread Cake Recipe
Cornbread with cake mix is a delightful blend of sweet and savory, making it the perfect cross between a traditional cornbread and a moist, fluffy cake. If you’ve ever struggled to decide between serving bread or dessert, this recipe combines the best of both worlds. The texture is irresistibly smooth and light, with that classic cornbread flavor enhanced by a hint of sweetness. It’s perfect for potlucks, family gatherings, or a comforting side to a weeknight dinner.
This cornbread with cake mix recipe comes together with just a few simple ingredients, yet the result is a tender, golden-brown treat that melts in your mouth. The addition of cake mix brings a delightful twist, adding an unexpected depth of flavor and a soft, velvety crumb that pairs wonderfully with honey, butter, or even a drizzle of maple syrup. Whether served warm out of the oven or enjoyed as leftovers, this cornbread is sure to become a favorite in your recipe collection.
Ready to experience a whole new level of cornbread deliciousness? With minimal prep time and a straightforward approach, this recipe is easy enough for beginners yet impressive enough to wow any crowd. Let’s dive in!
Essential Ingredients to Make Cornbread with Cake Mix
- Yellow Cake Mix – Adds sweetness and creates a light, fluffy texture that pairs perfectly with the dense nature of traditional cornbread.
- Jiffy Cornbread Mix – The star of the show! Brings that classic, slightly gritty cornmeal texture and flavor that makes cornbread so distinctive.
- Milk – Provides moisture to the batter, enhancing both texture and richness.
- Eggs – Four eggs add structure, helping the cornbread rise beautifully while adding moisture and a subtle richness.
- Butter – Melted butter infuses the bread with a delicious buttery flavor and contributes to the tender crumb.
- Water – Helps to thin the batter, ensuring it bakes up light and fluffy.
Easy Steps to Create this Sweet Cornbread Delight
- Preheat your oven to 325°F and grease a 9×13-inch baking pan or line a muffin tin for easier removal.
- In a large mixing bowl, combine the yellow cake mix and Jiffy cornbread mix until well blended.
- Add the milk, eggs, melted butter, and water to the dry ingredients. Stir well until you have a thick, smooth batter.
- Pour the batter into your prepared pan or muffin tin, spreading evenly.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean. If baking in a muffin tin, reduce the bake time to 18-20 minutes.
- Let cool slightly before serving. Enjoy with a pat of butter and a drizzle of honey for the ultimate treat!
Recipe Tips for Perfect Cornbread with Cake Mix
- For a more cake-like cornbread, use only one box of Jiffy cornbread mix and increase the oven temperature to 350°F. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
- Experiment with add-ins like fresh corn kernels, diced jalapeños, or shredded cheese for a savory twist.
- Serve warm with a spread of honey butter or a dollop of whipped cream for a dessert-like treat.
How to Store Your Cornbread Creations
To keep your cornbread fresh, store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. If you’d like to freeze the cornbread, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to three months. When ready to enjoy, thaw at room temperature or reheat in the oven at 300°F until warmed through.
Enjoy this delightful fusion of cornbread and cake with your favorite meals or as a standalone snack. With its unique texture and flavor, Cornbread with Cake Mix is sure to be a hit every time!
Sweet Cornbread Cake Recipe
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Hand mixer
Zutaten
- 1/3 cup milk
- 1 box yellow cake mix
- 2 boxes 17 ounces total Jiffy cornbread mix
- 5 tablespoons butter melted
- 4 eggs
- 1 cup water
Anleitungen
- In a large mixing bowl, combine the yellow cake mix and the Jiffy cornbread mix thoroughly.
- Incorporate the milk, melted butter, eggs, and water into the dry mixture, stirring until the batter reaches a thick, smooth consistency.
- Transfer the batter into a greased 9×13 inch baking pan or divide it evenly into a lined muffin tin.
- Bake in a preheated oven at 325°F (163°C) for approximately 40 minutes or until a toothpick inserted in the center comes out clean. If using a muffin tin, reduce the baking time to 18-20 minutes or until the muffins are golden brown.