Mix Jiffy cornbread with cake mix and you get the best cornbread ever. So fluffy, light, sweet, and moist. It’s the perfect cornbread side dish for your chili or southern style dinner!
Jiffy sweet cornbread cake
I have been making this cornbread recipe for years (and I mean, YEARS) adapting it a little at a time as I went. I’ve tried it with non dairy milk, water, and regular cows milk and switched out boxes of yellow mix here and there but I always come back to this method, because it is truly the best.
My husband won’t eat cornbread any other way. Ever since trying this recipe, when 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!
It’s my go-to cornbread recipe when I’m feeding a crowd. For my cousin’s baby shower we did a chili bar and I made this Jiffy sweet cornbread recipe in muffins so it was portioned out and there was more than enough for everyone.
Sweet cornbread ingredients
- Boxed yellow cake mix
- Boxed Jiffy corn muffin mix
What you’ll need to make this recipe
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Tips for making yellow cake cornbread
You can make this recipe in muffins form and get about 36 muffins. This recipe would also make (4) 8×8 baking dishes full or (2) 9×13 baking dishes full of cake mix. Feel free to mix and match depending on what you want. Baking times will vary per option.
I often do a 9×13 baking dish and a dozen muffins because it gives us snacks for the kids. My daughter loves these muffins with some honey on top.
Using sweetened almond milk is great and works just as well as regular cows milk.
FAQ’s about cake mix cornbread
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 a week or two 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 them at their best.
How to make cornbread with cake mix
Preheat your oven to 350F degrees and prepare your baking dish or pan of choice. 8×8, 9×13, or muffin pans.
Add all of your ingredients to a large mixing bowl.
Mix them together until well combined.
Divide the batter out into prepared muffin pans or greased baking dishes.
Bake for the amount of time requested on the back of the box of yellow cake mix, or until a toothpick can be inserted in the center and come out clean.
Serve warm or let cool and enjoy.
Check out these other great recipes!
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- Bread Machine Bagels
- Neapolitan Ice Cream Cone Cupcakes
- Mixed Berry Cobbler
- Peanut Butter and Jelly Muffins
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Jiffy Cornbread With Cake Mix
- 1 15oz or 18oz Box Yellow Cake Mix
- 2 boxes Jiffy Corn Muffin Mix
- 5 large Eggs
- 1 2/3 cup Milk
- 1/3 cup Oil
- Preheat your oven to 350 degrees F and prepare your baking dish or pan of choice.
- Add your yellow cake mix, Jiffy corn muffin mixes, eggs, milk, and oil in a large mixing bowl.
- Mix together until well combined.
- Divide the batter out into prepared muffin pans or greased baking dishes.
- Bake for the amount of time requested on the back of the box of yellow cake mix, or until a toothpick can be inserted in the center and come out clean.