SWEET CORNBREAD

September 7, 2013

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 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!

5.0 from 9 reviews
SWEET CORNBREAD
 
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Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together corn mix, cake mix, eggs, milk, and vegetable oil.
  3. Transfer batter to a greased 9x13 baking dish.
  4. Bake for 45-50 minutes. If near the end the top is browning, cover with foil to prevent burning!

 

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62 comments
Baked Goods, Basics, Recipes, Sides, Snacks

Comments

  • Melissa Emmert

    Oops. I forgot to say that I bake the half recipe in an 8×8 pan.

    Reply
  • Melissa Emmert

    Love this recipe! I’m not a big fan of most cornbread but this is super moist, not dry and crumbly. And I love the sweetness too.
    The whole recipe is too much for just me & hubby now that the kids are gone so I do: 1 Jiffy mix, 1/2 pkg yellow cake mix (I actually use a half cup scoop and scoop out half into mixing bowl and half into baggie to use later), 2 eggs, 1 cup milk and 3 tbl oil. It takes about 25 minutes to bake. And then I have the other half of the cake mix ready for next time. Yummy. Thanks for sharing this recipe.

    Reply
  • Chad

    I make a version of this (heavy cream instead of milk) in my smoker. It goes in for 3-4 hours over pecan wood. I also coat the foil pan with Crisco like you would for a cake, but instead of a flour dusting I do a cornmeal dusting. It is absolutely amazing!!

    Reply
  • Emma

    How do I make this with traditional cornmeal instead of jiffy mix?

    Reply
  • Aracely mata

    Do you have to add the ingredients that are on the cake box too? Or is it just the dry ingredients in the box?

    Reply
    • Rachel Schultz

      Just the dry mix!

      Reply
  • J. Fortner

    Wonderful! This is Corn CAKE! Heaven! CornBREAD is when you use white cornmeal, bacon grease no sugar and a hot iron skillet!
    I made this recipe exactly as written. I was looking for a recipe similar to one that an acquaintance would NOT share, he claimed the recipe was a family secret, passed down only to his children. Now I know why it’s a secret! This is damn close — moist, dense, tasting like corn… Mine was done in 25 minutes; servings (for a potluck) in a liberally buttered (not floured) 9×13 pan is at least 12-16.
    Thanks so much for sharing this recipe!

    Reply
  • GMJ

    Just Fyi…typo not fixed yet. should be ( 1) 9×13 pan.OR see variations using an Iron Skillet. ( Maybe those reviewer post the size of skillet they use….as some may like specifics or varions along w/ any variations in cooking time(s) needed

    Reply
  • Rick DeSilva

    This has been the cornbread recipe for church dinner activities for years and it’s always a hit.
    I like the variations mentioned in the comments.
    Thanks.

    Reply
  • Deidre Grewell

    Can i make this in an iron skillet?

    Reply
    • Rachel Schultz

      Yep!

      Reply
    • GMJ

      Scroll down to see other reviews.One tip i have seen elsewhere, is to heat the skillet first, then add melted butter & coat the hot pan evenly. The hot pan aides in a crispy outer crust on bottom and sides.Hope you post the results.

      Reply
  • Manon

    the recipe called for a 9×13 and a 8×8 baking dish.Why 2 baking dishes????

    Reply
    • Rachel Schultz

      Just a typo! Fixed it : )

      Reply
      • J. Hochette

        FYI…typo not fixed yet.

        Reply
  • Colleen

    Cupcake wars in my own house! To be clear!!!!!

    Hope you guys try it and love it as much as we did!

    Have a great day everyone!
    COLLEEN

    Reply
  • Colleen

    Hi to everyone!
    So I made this “cornbread” who is kidding who here? I felt like I was on an episode of Cupcake Wars after I was done making this cornbread cake. My Husband told me that he would marry me again! :0) who knew this is all it would take!
    But seriously, I used 2 Jiffy cornbread, 1 box of Duncan Hines super moist vanilla cake mix 2 cups of cream(instead of milk) 1/3 veg. Oil and 5 eggs. Mix all together until just mixed. Put into a greased and floured 9×13″ pan
    Baked for 45 min in a 350* oven. OMG don’t even worry about cooling it!
    Although if you really want to blow your mind make a buttercream frosting and add honey! YOU have now won cupcake wars like I did

    Reply
  • Johanna Campbell

    This is such a great recipe! I use evaporated milk sometimes. I also love to add 2 chopped jalapenos, a cup of cheese and drained canned corn (or frozen or left over cob corn shaved off the cob ) so great!

    Reply
  • Emma Hallam-Nicholls

    I’ve made this before with rosemary and jalapenos. Delicious!!

    Reply
  • Doug

    Can this recipe be used for strawberry shortcake? I once had a strawberry shortcake and instead of a biscuit, it was a cake with corn muffin taste. Was outstanding but I was unable to pry the recipe from the cook.

    Reply
    • Rachel Schultz

      Definitely!

      Reply
  • Jeanne Jones

    I’ve used this recipe for years. 2 boxes jiffy, 1 box super moist yellow cake mix, 4 eggs and 1 1/3cup of milk. When it’s finished I cut and drizzle with melted sea salt butter and honey. Family and friends love it. I’ve had many compliments and request for the recipe!!

    Reply
  • Anonymous

    Amazing recipe but it only took 25 min! Made the house smell fabulous!

    Reply
  • Lyn

    I only have one box of jiffy corn mix!!! Help!! What do I do???

    Reply
    • Barbara Norris

      Go for it. Just mix according to the 1 Jiffy box and 1 yellow cake mix box.

      Reply
  • carol

    Is it ok to use a yellow cake mix that has pudding in the mix?

    Reply
  • James

    All I want to do is mix some cornmeal into a box of Betty Crocker Yellow Cake mix and follow the baking directions on the box…can I do that and get a decent corn cake?

    Reply
  • Z

    Do I have to have a 18.25 box? Cause I have a 15.25 box of yellow cake mix. Will it still work?

    Reply
    • Rachel Schultz

      It would be similar.

      Reply
    • GMJ

      try using a tad less milk…Like 4 and 1/2 C milk. same amt butter/ or oil “should” work.
      please post results as others may have same question

      Reply
  • MaryK

    Just made recipe and thought I could save on cost with fewer eggs and 1/2 the milk. So, I used just 3 eggs and 1 cup water and 1 cup milk. Still a tasty but very crumbly. I’m going back to original delicious recipe. It makes a lot!

    Reply
  • Anonymous

    This isn’t it…. It has nothing to do with jiffy… Smh…. Why can’t I find the real recipe… Argh

    Reply
  • Robin

    I have used this fool-proof recipe before and I will be using it again tomorrow for Thanksgiving! Thank You!

    Reply
  • Mary R

    I would like to make this recipe for a group of 250 guests. How do you suggest I revise it?

    Reply
    • Mary R

      Oh yeah, I would like to bake them in muffin pans too….

      Reply
  • Brittany

    Has anyone ever made this recipe and poured sweeter condensed milk on it when it’s finished? My boyfriend had a “cornbread cake” that was the “best thing of [his] entire life” that I’m trying to recreate

    Reply
    • Sirberina

      I used Vanilla Almond Soy Milk it was pretty good

      Reply
    • monica

      that cake is called tres leche…and it’s amazing!!^^^^^

      Reply
  • Nikki

    Any guesses on cooking time if made in to muffins?

    Reply
    • MaryK

      18 minutes. Just made them and in a dark baking pan, they finished just right in that amount of time.

      Reply
  • Rea

    It sounds so good, I have it baking in the oven now…I did substitute butter for oil..let’s hope for the best

    Reply
  • Debbie

    Great recipe – However I do substitute Buttermilk for the regular milk and use butter in place of oil. Great stuff…

    Reply
  • Amangelin Diore Jalbuena

    I think making it with your method (rather than making the corn bread and yellow cake according to their boxes and mixing the batters) makes for a cornbread like consistency and taste rather than a heavy, moist cake. This method is perfect in my opinion, it’s so much easier.

    Reply
  • Keilah

    Just took this recipe out the oven to cool, tastes just like cupcakes…

    Reply
  • Mary

    I love this recipe!

    Reply
  • Amy B.

    Sounds yummy so trying this tonight!! I used 1/rd cup cooled melted butter instead of vegetable oil and added 1 jar of jalapenos and 1 bag of sharp chedder cheese so we will see how it goes :)

    Reply
  • Adam

    I made this recipe but used a cast iron skillet, set the temperature to about 400. I also added 1/2 cup of honey into the batter. Also melted 4 tablespoons of butter and poured the batter into the skillet with the melted butter sitting in the skillet. Came out incredible, thanks so much Rachel for the ingredients, definitely worth making it in the cast iron skillet.

    Reply
    • Rachel Schultz

      Thanks Adam! Good info

      Reply
  • Janice

    Have you tried this recipe as muffins only? I would like a grab n go sweet corn muffin.

    Reply
  • Kaye

    Just mixed this up and put it in a bundt pan! Wish me luck!

    Reply
  • Cherri Armstrong

    The best recipe ever!!! I always say, “It ain’t skippy if it ain’t Jiffy!! Love the fact that you incorporated the jiffy into the recipe! I was also able to use just the one 9×13 pan and it worked out just beautiful!!

    Reply
    • Rachel Schultz

      Jiffy products are great!

      Reply
  • sophia

    fantastic! thank you Rachel, best recipe ever.

    Reply
  • Nancy

    LOVE THIS WEBSITE, BLOG! SO MUCH FUN TO READ AND GREAT RECIPES! THANK YOU RACHEL!

    Reply
    • Rachel Schultz

      Thanks Nancy!

      Reply
      • Cindy

        Been making this” Disneyland” recipe for years…Threw a pint of blueberries in…. lovely !!

        Reply
  • Marilyn

    up at 6am making dinner before I leave for church.. it’s a great combination.. thanks

    Reply
    • Rachel Schultz

      I love it! Thanks Marilyn.

      Reply
  • Robert

    Just made it to go with some chili, fantastic success. I think it would fit into just the 9×13 would work and I’ll check it at 35 min next time. Thanks for the recipe.

    Reply
  • Anonymous

    A huge Wow!

    Reply
    • Bridgette

      Sounds great, trying it now for hungry ranch hands, hay time

      Reply

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