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!

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 48

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

  • 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.

Expert Tips

This makes a lot of cornbread. You can always freeze one pan for another meal.

Tastes great with a smear of butter and a drizzle of honey!