Jiffy Cornbread With Cake Mix
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!
Servings: 36 muffins
Calories: 162kcal
Cost: Recipe $3.55 / Serving $0.10
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.
Video
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.
Nutrition
Serving: 1muffin | Calories: 162kcal | Carbohydrates: 26.3g | Protein: 2.9g | Fat: 5.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.6g | Cholesterol: 26.3mg | Sodium: 283.8mg | Potassium: 42.4mg | Fiber: 0.9g | Sugar: 8.5g | Vitamin A: 12.1IU | Calcium: 54.2mg | Iron: 0.2mg
