How exactly would one make a spectacular sweet cornbread? The answer is yellow cake mix. Don’t worry, no one has to know your secret except you and me. It is very good cornbread. And I’ve heard this is similar to what they do at Disneyworld!
I imagine this cornbread’s persona being really cocky. Kind of like a wide receiver or somebody who knows they’re good in the most arrogant of ways. He’s all like like, “I win; you lose. Why do any other cornbreads even bother?”
I think we can all agree that when you start developing characters for your recipes, you have gone too far. I’m past the point of no return.
Sweet Cornbread
Serves sixteen pieces
2 (8.5 ounce) packages of jiffy corn muffin mix
1 (18.25 ounce) box yellow cake mix
5 eggs
2 cups milk
1/3 cup vegetable oil
Preheat oven to 350 degrees.
Mix together corn mix, cake mix, eggs, milk, and vegetable oil.
Transfer batter to a greased 9×13 baking dish.
Bake for 45-50 minutes. If near the end the top is browning, cover with foil to prevent burning!
- 2 (8.5 ounce) packages of jiffy corn muffin mix
- 1 (18.25 ounce) box yellow cake mix
- 5 eggs
- 2 cups milk
- ⅓ cup vegetable oil
- Preheat oven to 350 degrees.
- Mix together corn mix, cake mix, eggs, milk, and vegetable oil.
- Transfer batter to a greased 9x13 baking dish.
- Bake for 45-50 minutes. If near the end the top is browning, cover with foil to prevent burning!
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