Cake Mix Cornbread

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

Minutes

Total Time

40

Minutes

Makes

48

servings

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.
Makes 48 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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!

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.