You won’t believe how easy it is to make cornbread with cake mix. Soft, fluffy, and slightly sweet, this cake mix cornbread recipe is one you’ll treasure for years to come.
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!
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.
- Boxed yellow cake mix-- A standard 15.25 ounce box of any brand of yellow cake mix.
- Jiffy corn muffin mix-- The small 8.5 ounce sized boxes.
- Eggs-- Size large
- Milk-- Any milk is fine, but even water will work in a pinch
- Oil-- Preferably vegetable oil or canola oil
For the exact measures, please refer to the recipe card below.
🍽 Equipment Needed
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- Large mixing bowl
- Measuring cups
- Muffin pan or 9x13 baking dish or 8x8 baking dish
Check out how to make cornbread with cake mix with these simple step-by-step instructions:
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.
Add all of the ingredients into a large mixing bowl.
Whisk or beat on low for about a minute or so until the mixture is well blended together.
Pour the batter into your pan.
Bake for about 40 minutes or until a toothpick can be inserted into the center and come out clean.
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.
🍴 Recipe Tips
By using dairy-free milk such as almond milk or soy milk you can enjoy this recipe allergen-free. Please make sure to double-check ingredient labels as companies do change products and not every cake mix is dairy-free (I've had great success with Duncan Heins brand though).
Serving a Party
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 as muffins.
By making muffins it was portioned out and there was more than enough for everyone. They are a great way to make food portable and easier to serve.
If you're looking for a cornbread casserole made with Jiffy mix then check out my Cornbread Bundt Cake recipe.
How to Make Jiffy Cornbread For a Crowd
Note that the full amount in one large 9x13 will take about 40 min at 350 degrees F.
You can use (2) 8x8 baking dishes or (30) muffin cups or (1-2) 9x13 baking dishes for this recipe.
See notes below on the baking time for each pan.
- Muffins: Muffin cups filled ⅔s of the way full will bake for 12-17 minutes.
- Square Pans: Each 8x8 baking dish will cook for about 20-25 minutes. You can divide this recipe into (2) 8x8s.
- (2) 9x13 Baking Dishes: If you use (2) 9x13 baking dishes it will take about 25 minutes.
- (1) 9x13 Baking Dish: If you place the batter into just one 9x13 it will take about 40 minutes.
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.
Jiffy Cornbread With Cake Mix
- 1 15oz or 18oz Box Yellow Cake Mix ($1.08)
- 2 boxes Jiffy Corn Muffin Mix ($1.04)
- 5 large Eggs ($0.40)
- 1 ⅔ cup Milk ($0.31)
- ⅓ cup Oil ($0.16)
- 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.
- Note that the full amount in one large 9x13 will take about 40min at 350F.
- You can use (2) 8x8 baking dish or (30) muffin cups or (1-2) 9x13 baking dish for this recipe. See notes below on the baking time for each pan.
- Muffin cups filled ⅔s of the way full will bake for 12-17 minutes.
- Each 8x8 baking dish will cook for about 20-25 minutes.
- If you use (2) 9x13 baking dishes it will take about 25 minutes but if you place the batter into just one 9x13 it will take about 40 minutes. Add a loose piece of foil during the last ten minutes to prevent the top from getting too brown.
- You can use dairy free milk to make this dairy free, but make sure to check ingredient labels on the boxes to ensure that they are dairy free too. I have had a lot of success in finding dairy free Duncan Heins cake mixes.
- Storage. Keep the cornbread stored in an airtight container at room temperature for 5-6 days. The fridge will cause them to dry out faster so I do not recommend storing them in there.
- Freezing. You can freeze your cornbread in an airtight container for up to three months, just thaw before serving.