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Cake Mix Cornbread

Blogger Jessica Walker from Lil Miss Bossy shares a recipe for restaurant-style cornbread that is sweet, savory and so easy to make!

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 (6) 7 Reviews
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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 48

Ingredients

Cornbread Batter

2
pouches Betty Crocker™ cornbread & muffin mix
2/3
cup milk
4
tablespoons butter, melted
2
eggs

Cake Batter

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1/2
cup vegetable oil
3
eggs

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Grease 2 (18x12-inch) pans with shortening or spray with cooking spray.
  • 2 In separate medium bowls, make cornbread batter and cake batter as directed on pouch and box. Pour both batters into large bowl; beat with electric mixer on medium speed until combined. Pour evenly into pans.
  • 3 Bake 20 minutes or until lightly browned.
  • 4 Cut each pan into 6 rows by 4 rows. Serve with your favorite chili or soup.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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