This is the corn bread recipe that I grew up on. We all LOVED this recipe, my siblings and I would down the whole pan whenever my mom made it. This is really a perfect family recipe, not just because it makes a ton, but because of its taste and texture. Cornbread tends to be a little dry and have rough grainy texture. My kids will take a bite out of a traditional cornbread and be done with it. Kids are so sensitive with textures! so much more than taste. This cornbread is light, moist, sweet and fluffy. Top it with a little honey butter, and a side of spicy salty chili and you have a match made in HEAVEN!
The funny thing is you can hardly call this a recipe. I remember the first time I asked my mom for her cornbread recipe in college and I was like…”What!?” “You combine this with this and you just bake? do you adjust the measurements? how many boxes? You don’t add anything else in? Just yellow cake mix + jiffy cornbread muffin mix? Thats all?” haha. I was kinda flabbergasted that THAT was all? I thought it was some fancy handed down recipe. nope. This is also why I’ve not put it up on this blog till now….its just tooo easy. but guys. Its famously good.
Alls you gotta do is add 1 box of Jiffy Cornmuffin mix and one box yellow cake mix (plus their ingredients on the box) dump on a greased cookie sheet and bake for about 15-20 minutes. Its PERFECT for those chili and cornbread cook offs, or potlucks and family gatherings where you need to feed many people.
- 1 Jiffy Box of Cornbread muffin mix
- 1 Yellow Cake mix
- ingredients on box side- each yellow cake mix can vary, so I cannot write them here, but you will probably need eggs, milk, water, oil.
- Combine mixes, and all ingredients. Mix.
- Put into greased sheet cake pan.
- Cook in oven 350 degrees for 15-20 minutes. When edges are slightly golden brown.
- Serve warm with honey + butter