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!
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.
Notes
Baking Sizes and Times:
A full 9x13 pan bakes for approximately 40 minutes at 350°F.
Options include (2) 8x8 dishes, (30) muffin cups, or (1-2) 9x13 pans. Refer to the notes below for baking times in each pan.
Muffin cups filled ⅔ full bake for 12-17 minutes.
Each 8x8 dish cooks for about 20-25 minutes.
For (2) 9x13 dishes, it takes around 25 minutes; for (1) 9x13, allow 40 minutes. Add foil during the last ten minutes to prevent excessive browning.
Recipe Tips:
Use dairy-free milk for a lactose-free version; check ingredient labels for dairy-free cake mixes.
Store cornbread in an airtight container at room temperature for 5-6 days; avoid the fridge to prevent drying.
Freeze cornbread in an airtight container for up to three months; thaw before serving.