Recipe: Cornbread with Yellow Cake Mix

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October 5, 2009 by  
Filed under 01-04 Ingredients, Heather

The trick to making cornbread that is fluffier, less grainy, and doesn’t have the bitter aftertaste is to add yellow cake mix to your cornbread mix. You can either do a 1 to 1 ratio of cornbread to cake mix, or you can do 1.5 cornbread to 1 cake mix, depending how subtle you want tone down the graininess of the cornbread.

You can follow the directions for the cornbread and cake mix, combining ingredients from both boxes together and then cook at the temperature and time stated for the cornbread. Adding an egg as required by the yellow cake mix is going to make your cornbread quite fluffy.

You can also just add the cake mix in as if it were cornbread. So if your box of cornbread calls for 1 cup of water and the full box of cornbread, then only add half the box of cornbread and an equal part of yellow cake mix.

Here is a step by step ingredient list for those who don’t like to experiment like I do.

cornbreadIngredients

  • 1 box Jiffy cornbread
  • 1 box Jiffy yellow cake mix
  • 1/2 c. water
  • 1/2 c. milk
  • 2 eggs
  • 1/4 c. oil

Instructions

  1. Bake in greased 8 x 8 inch pan.
  2. Bake 30 minutes at 350 degrees. Check for doughiness and use a toothpick in the middle to make sure it comes out clean.

Cooking time (duration): 30

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Rating: 5.5/10 (162 votes cast)
Recipe: Cornbread with Yellow Cake Mix , 5.5 out of 10 based on 162 ratings

Comments

13 Responses to “Recipe: Cornbread with Yellow Cake Mix”
  1. Terra says:

    My brother makes the best and most fluffiest corn bread from the Jiffy box mix. He told me he just adds extra flour, sugar, egg, and milk but every time I try this it doesn’t turn out half as good as his. So I definitely will give this a try it sounds like it will give me the same sweet, fluffy cornbread my brother makes without having to guess how much of this and that to use. Thank you for sharing!

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    Rating: 2.4/5 (5 votes cast)
  2. Lisa says:

    It’d even better if you add a can of drained corn OR replace the water and milk with creamed corn!

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    Rating: 3.6/5 (9 votes cast)
  3. admin says:

    I’ve thought of adding a can of corn to it as well. I’ve had cornbread that way before and love it.

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    Rating: 3.8/5 (4 votes cast)
  4. Kate Fisher says:

    Something went sideways on this for me. The outside was cooked perfectly and the inside was a raw gooey mess. Great flavor though. Will try again.

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    Rating: 0.0/5 (0 votes cast)
  5. Liz says:

    A Variation: I added 1/3 c. chopped jalapenos and 1/2 c. shredded sharp cheddar cheese. I used 1/2 c. water and 1/3 c. milk and 2 T. oil and then baked it for 35 minutes. A nice change and goes great with chili.

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    Rating: 4.0/5 (3 votes cast)
  6. Kendra says:

    I did a 1/ 1. 5 ratio and added bacon my family ate it up

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    Rating: 3.8/5 (4 votes cast)
  7. Nicolle says:

    The best cornbread with a spicy dish like chili!

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    Rating: 4.3/5 (3 votes cast)
  8. Alisa says:

    I made this and melted down honey and butter for a glaze and people ate it up! Said it was the best corn bread they’ve ever had. Definitely making it this way from here on out!

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    Rating: 3.0/5 (5 votes cast)
  9. lori says:

    Just tried this tonite. did the 1 to 1 ratio and was not impressed.I love jiffy cornbread and all this tasted like was cake

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    Rating: 3.7/5 (3 votes cast)
  10. Elliot says:

    Has anyone tried this recipe with a cast iron skillet? Does it work?

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    Rating: 4.4/5 (5 votes cast)
  11. Sabrina says:

    I did 1:1 exactly as stated I the recipe. It was crumbly and sweet. I didn’t mix it well though. I just stirred it until combined like making regular jiffy cornbread. I’ll try it again and mix it well like cake mix next time.

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  12. Kim says:

    I use about one half to one fourth the bag of cake mix and i use a half a can of creamed corn to make it less cakey but still sweet. Turns out pretty well to me.

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    Rating: 3.0/5 (2 votes cast)
  13. Kathi says:

    Thank you, My mom always made this cornbread for our family. She called it her “yellow cake mix cornbread”, and served it with chili. After searching for her recipe with no luck, I googled: yellow cakemix cornbread. Several came up, and I chose this one. So glad I made this for the Superbowl! I made it 1:1, and already had a box of cornmeal so I used some of that. I added diced green chilies, and thawed frozen corn. Turned out great, with a texture which isn’t too gritty. I also made the honey butter for it, and served it with chile. I forgot to add the oil, but it didn’t need it I guess. I know I won’t need to add oil next time. I think variations will work great too, next time I’m adding the bacon and sharp shredded cheddar. Thanks again :}

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    Rating: 2.5/5 (2 votes cast)

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