Recipe: Cornbread with Yellow Cake Mix
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October 5, 2009 by admin
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.
Ingredients
- 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
- Bake in greased 8 x 8 inch pan.
- 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
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!
It’d even better if you add a can of drained corn OR replace the water and milk with creamed corn!
I’ve thought of adding a can of corn to it as well. I’ve had cornbread that way before and love it.