I love cornbread, but we all know it can be a little dry. It gets crumbly sometimes and makes a mess, or it’s just kinda hard to swallow. But, there is a solution! Use this Cake Mix Cornbread Recipe! I absolutely love using cake mixes when baking things other than cake. It saves time, and can really add great flavor, too.
This recipe is so simple and really delicious. And it doesn’t taste like cake mix. It just tastes like yummy, sweet corn bread. I’ve made it for Thanksgiving as well as for chili nights, and it’s been a hit every time. Even several people who don’t usually like cornbread like this recipe because it’s got such a great consistency. I won’t make cornbread any other way now. And this would go great in some cornbread stuffing!
Cake Mix Cornbread Recipe
2 boxes Jiffy Corn Muffin Mix
1 box Duncan Hines Butter Golden Cake Mix (it’s important to get this kind of cake mix. It does not have pudding in it, so your cornbread will not come out too cakey)
Eggs, water, milk, and oil as called for by the corn muffin and cake mix boxes.
1 15oz can whole kernel corn, drained, or 1 small bag of frozen corn (no need to thaw)
Preheat oven to 350 degrees. Grease a 9″ x 13″ cake pan.
Mix the Jiffy cornbread mix as the box directs. Then mix the Duncan Hines cake mix as the box directs. Combine the two batters and blend thoroughly. Stir in whole kernel corn.
Spread batter evenly in greased cake pan. Bake for 30 minutes or until a toothpick inserted in center comes out clean.
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