You won't believe how easy it is to make Jiffy cornbread with cake mix. Soft, fluffy, and slightly sweet, this cake mix cornbread recipe is one you'll treasure for years to come.
Save This Recipe to Your Inbox
Enter your email and we’ll send this recipe straight to your inbox.
By signing up, you’ll join our email list and can unsubscribe anytime.
I have been making this exact cornbread recipe for years and I swear it's the only way my husband will eat it. It's so perfectly moist and fluffy that we always come back to this method.
It's the perfect cornbread side dish for your chili or southern-style dinner! Made from box mixes the prep time is very minimal but the results are phenomenal.
My husband won't eat cornbread any other way. Ever since trying this recipe, whenever he has a slice of "normal" cornbread he looks at me and says, "It isn't as good as yours." To me, that's a pretty high compliment and I'll take it!
Of course, I have created new recipes featuring Jiffy mixes like Cornbread Tamale Pie, Cornbread Bundt Cake, Jiffy Banana Cornbread, and Jiffy Jalapeno Cornbread. He says he likes them too, but this version is still his favorite.
Jump to:
🍯 Why This Recipe Works
- You can make a lot from this one recipe! My favorite thing about this recipe is that one batch of cornbread can make a lot of servings! Perfect for a party or get-together. But, it can also be made in just one 9x13 baking dish if you're looking for taller slices of Jiffy sweet cornbread cake and fewer servings.
- It uses simple ingredients. This is one of those recipes that doesn't need much (thanks to the boxed mixes) we just need a few other ingredients to pull it all together.
- Even the leftovers taste great! Not many recipes (especially baked goods) can taste incredible the next day, but when properly stored this cornbread can taste fabulous for days. I like to freeze half for later just to extend the fun.
🥘 Ingredients
Ingredient Notes:
Boxed yellow cake mix- A standard 15.25 ounce box of any brand of yellow cake mix. We have a lot of Recipes with Boxed Cake Mixes, and this variation is one of the more savory options.
Jiffy corn muffin mix- The small 8.5 ounce sized boxes.
Eggs- Large eggs will keep the cornbread tender and help it to rise as it bakes.
For specific ingredients and measurements, please see the recipe card below.
🔪 Instructions for Jiffy Cornbread With Cake Mix
Step 1: To make this sweet cornbread recipe using jiffy corn muffin mix, you'll first start by preheating the oven and greasing a 9x13 baking dish. Set aside.
Step 2: Add all of the ingredients into a large mixing bowl.
Step 3: Whisk or beat on low for about a minute or so until the mixture is well blended together.
Step 4: Pour the batter into your pan.
Step 5: Bake for about 40 minutes or until a toothpick can be inserted into the center and come out clean.
Step 6: Add a loose piece of foil during the last ten minutes to prevent the top from getting too brown. See recipe card notes for other baking dishes and times.
Serve warm or let cool.
Enjoy.
🍴 Recipe Tips
- Dairy-Free Option. To accommodate dietary restrictions, use dairy-free milk like almond milk or soy milk. Check ingredient labels as not all cake mixes are dairy-free, although Duncan Hines brand often works well.
- Perfect for Parties. This Jiffy sweet cornbread recipe is ideal for large gatherings. For my cousin's baby shower, I made muffins for a chili bar, ensuring easy serving and portioning.
- Baking Tips
- For a 9x13 pan, bake at 350°F for about 40 minutes.
- Use (2) 8x8 baking dishes or (30) muffin cups for variation.
- Muffins bake in 12-17 minutes, 8x8 pans in 20-25 minutes each, and (2) 9x13 pans in about 25 minutes.
💭 Recipe FAQs
This cornbread should be cooled completely and then stored in Ziploc bags or airtight containers at room temperature. Storing them in the fridge tends to dry them out faster.
Absolutely! After letting your muffins cool completely, store them in an airtight container in the freezer for up to 3 months. To thaw simply place them on the counter for a few hours to come to room temperature.
This cornbread, when stored correctly can last up to a week in an airtight container on the counter before it shows signs of aging or molding. I highly recommend eating it when it's fresher just because that's the safest way to enjoy the cornbread at its best.
❤️ More Delicious Side Dish Recipes
If you tried this Jiffy Cornbread With Cake Mix, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Jiffy Cornbread With Cake Mix
Equipment
- 1-2 9x13 Baking Dish *optional, see note
- 2 8x8 Baking Dish *optional, see note
- Muffin Pan *optional, see note
Ingredients
- 1 box (15.25 ounces) yellow cake mix - ($1.00)
- 2 boxes (8.5 ounces) Jiffy corn muffin mix - ($1.24)
- 5 large eggs - ($0.75)
- 1 ⅔ cup milk - ($0.33)
- ⅓ cup vegetable oil - ($0.23)
Instructions
- Preheat and prep. Preheat the oven to 350°F. Grease your baking dish, muffin tin, or pan of choice and set aside.
- Mix batter. In a large mixing bowl, combine the yellow cake mix, corn muffin mixes, eggs, milk, and vegetable oil. Mix until fully combined and smooth.
- Fill pans. Divide the batter evenly between prepared muffin cups or baking dishes.
- Bake. Bake according to your chosen pan size, until a toothpick inserted in the center comes out clean.
Notes
- Baking times. Muffins bake 12-17 minutes when filled ⅔ full. Two 8x8 dishes bake at 20-25 minutes. One 9x13 bakes about 45-55 minutes. Two 9x13 pans bake about 25 minutes. Tent with foil during the last 10 minutes if browning too quickly.
- Milk swaps. Dairy-free milk works well. Check mixes for dairy if needed.
- Storage. Store at room temperature in an airtight container for 5-6 days.
- Freezing. Freeze wrapped cornbread for up to 3 months. Thaw before serving.
Nutritional Information
Save This Recipe to Your Inbox
Enter your email and we'll send this recipe straight to your inbox.
By signing up, you'll join our email list and can unsubscribe anytime.
Lorl says
This is classified as vegetarian, but jiffy cornbread mix contains lard.
Nicole Durham says
Thanks so much for pointing that out! You're absolutely right, the standard Jiffy corn muffin mix does contain lard. Jiffy does make a vegetarian version, but since not everyone has access to it, I went ahead and removed the “vegetarian” label from the recipe card to avoid any confusion. If someone wants to keep the recipe fully vegetarian, they can swap in Jiffy’s vegetarian mix or another lard-free brand. Thanks again for helping keep things accurate! 💛
Brittany . says
I tried it as is first, loved it but decided next time to try a spoonbread approach..
So after trying it this way I found my love. I added your recipe without milk or oil. Then added creamed corn and can of sweet corn, plus sour cream and salted butter. I gotta say incredible, with the addition ofthe cake mix it went from jiffy spoonbread to heaven cornbread. 😋 I cannot wait to make again. Thanks for the awesome starter recipe I wouldn't of thought to add cake mix on my own to jiffy mix.
Nicole Durham says
I'm so glad you liked it! 😁
Stephanie says
While it certainly looks beautiful with great texture, it is CAKE. We tried it, but I think I am going to use some chocolate icing on it otherwise it isn’t going to be eaten. Ugh! I tried to eat it with my Senate bean soup but it is a no for me. Here’s to hoping that icing it works.
Nicole Durham says
Thank you for giving it a try! I’m sorry it wasn’t quite to your taste. It definitely leans more toward the sweeter side, so pairing it with some savory dishes might not be the best match. I hope the chocolate icing gives it a new life—what a creative idea! I really appreciate your honest feedback, and I’ll keep this in mind for future recipes.
Linda says
I made your cornbread cake mix and it was delicious. I'm making it again Christmas. Thank you for the recipe. I didn't change anything back as recipe was giving
Rebecca says
Tysm! I just took a look at your webpage. Jiffy w cake mix has been my favorite way to make cornbread since we first moved to WA & had Sheri’s cornbread. It took me MONTHS to duplicate the taste of theirs. I just love the texture & taste. You doubled the recipe from the one I made up. I just use 1 box with 1/2 cake mix.
My question, have you tried making the cake mix by scratch? Cake mixes are suddenly containing propylene glycol (which I’m HIGHLY allergic to). I haven’t tried making a good butter cake yet but I was going to try one this weekend for Zeus’s birthday (actually creating PB cake). Maybe I’ll use 1/2 of that to add to the cornbread to see how similar it is to the box cake. (I really wish companies would stop using PG. it’s not really safe for us - considering it’s what’s in antifreeze. It just seems like the past couple years, they’ve decided that it’s a perfect sugar substitute additive so things won’t have such a high sugar content.)
Anyway… thanks for sharing this & if ANYONE has had Sheri’s cornbread, they’ll finally have a hack to create it at home!
Nicole says
So glad you like it! I have actually not yet perfected the "from scratch version." It's still in testing.
Brian says
Hi Nicole, I have been trying to make cornbread from scratch with limited results. Your recipe has been the best results so far, I added extra conrmeal to your instructions. I think I will use a little less yellow cake mix and more cornmeal for my tastes - but I was very happy to be moving in the right direction with your help....
Nicole says
That sounds like a fabulous idea- adding in extra cornmeal would definitely give it a stronger cornbread taste. I imagine that would be quite delicious. thank you so much for your comment, I'm so glad that this recipe is working well for you!