Cornbread with Cake Mix
User Reviews
5
Cornbread with Cake Mix
Description
Cornbread with Cake Mix blends corn muffin mix and yellow cake mix alongside eggs, water, milk, and melted salted butter. The batter is mixed smooth with an electric mixer and baked in a greased 13 x 9-inch pan at 350°F for 30-35 minutes or until a toothpick inserted comes out clean. The cake mix adds sweetness and a cakey texture, while the corn muffin mix contributes corn flavor and a moist crumb.
The combination produces a cornbread that is softer and sweeter than traditional cornbread, bridging cake and bread qualities. The texture is tender but holds together well when sliced. Variations can be made by adding jalapenos and cheddar cheese for spice and richness, incorporating green chilies or onions, or folding in blueberries or cranberries for a fruity note.
This cornbread pairs well with butter and honey or apple butter for serving. It can be made as muffins baked at 375°F for about 17-22 minutes. Baking times vary depending on pan type; dark, nonstick pans speed cooking. Cover loosely with foil if the top browns too quickly.
Substituting vegetable oil for butter is possible but yields a less rich flavor. This recipe offers flexibility to adapt flavor by including savory or sweet additions to suit the meal.
Ingredients
- 2 (8.5 ounce) Jiffy corn muffin mix boxes
- 1 (15.25 ounce) yellow cake mix
- 4 large egg
- 1 cup water cold
- ⅔ cup milk
- ¼ cup butter salted, 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
- Baking time varies with pan type and oven; use a toothpick test to check doneness.
- Cover the top loosely with foil if it browns too quickly before the center is done.
- Serve warm with butter and honey or apple butter for added flavor.
- You can turn the batter into muffins baked at 375°F for 17-22 minutes until a toothpick comes out clean.
- Optional mix-ins include chopped jalapenos and grated cheddar, diced green chilies or sliced green onions, blueberries, or cranberries with orange zest.
- Melted butter can be swapped with vegetable oil, though it impacts richness and moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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