Cornbread with Cake Mix
User Reviews
5.0
15 reviews
Excellent
Cornbread with Cake Mix
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Sweet, fluffy, and moist, this Jiffy cornbread with cake mix isn't your old-fashioned crumbly Southern cornbread!
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Ingredients
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
- 1 (15.25 ounce) box yellow cake mix
- 4 large eggs
- 1 cup cold water
- ⅔ cup milk
- ¼ cup salted butter, melted
Instructions
- Preheat oven to 350°F. Grease a 13 x 9-inch baking dish; set aside.
- Place corn muffin mix, cake mix, eggs, water, milk, and butter in a large bowl. Use an electric mixer to combine all of the ingredients until smooth.
- Pour the batter into the prepared pan. Tap gently on the counter a couple of times to release any big air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.
Notes
- The total baking time will vary depending on the type of pan that you use, and on your individual oven. For instance, dark non-stick pans will cook the cornbread faster. To check if the corn bread is done, insert a toothpick into the center and make sure it comes out clean.
- If the top of the cornbread starts to get too dark before it's done baking, cover loosely with foil.
- Serve the sweet cornbread cake recipe with butter and honey for drizzling, or add a dollop of apple butter on every bite!
- Cornbread Muffins with Yellow Cake Mix: turn this batter into muffins! Bake standard-size muffins in a 375°F oven for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.
- Jalapeño and Cheese: add 2 chopped jalapeno peppers to the batter, along with 1-2 cups of grated cheddar cheese.
- Green Chiles or Green Onion: stir 2 small cans of diced green chilies or ¼ cup of sliced green onion into the batter. Add some cheese, too!
- Blueberry: fold 2 cups of fresh or frozen blueberries into the batter.
- Cranberry: add 2 cups of dried sweetened cranberries or 2 cups of chopped fresh cranberries into the batter. For a hint of orange, try adding the zest from 1 orange, too!
- Swap out the melted butter for vegetable oil. It won't have quite the same rich taste, but it will keep the corn bread mixes nice and moist!
Nutrition Information
Show Details
Serving
1square
Calories
182kcal
(9%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
37mg
(12%)
Sodium
326mg
(14%)
Potassium
52mg
(1%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
134IU
(3%)
Vitamin C
0.03mg
(0%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24squares
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 182kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 326mg | 14% |
| Potassium | 52mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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