Just when I am convinced the weather is warming up, it gets COLD and WINDY again. So, last night I made some Hearty Fiesta Bean Soup to use up the rest of my beans I made the other day. This cornbread is nice and sweet and is wonderful with the spicy beans. I made part of the batter in my mini-loaf pan and part in a glass baking dish. My 3 year old has a MAJOR fit when he is trying to eat his piece of cornbread with a fork and it is falling apart, so the mini loaves are good for him to pick up with his fingers and take a BIG bite:)
Boston Market Cornbread
Ingredients:
- 1 box Jiffy Mix Cornbread Mix
- 1 box Jiffy Mix Yellow Cake Mix
OR - 2 boxes Jiffy Mix Cornbread Mix
- 1 box regular yellow cake mix
Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl and combine both boxes of mix together and add the other ingredients all at once. If you have only boxes of Jiffy Mix, use a brownie sized baking pan, 8x8", if you are using a box of regular cake mix, use a 9x13" pan. Spray pan with cooking spray. Bake at 350 degrees until done, approx. 30 minutes. Test for doneness: insert a toothpick, it should come out clean.
Edited to add: Please note from the comments: "If you can't find the Jiffy yellow cake mix, only use Duncan Hines,
Butter Golden cake mix...It's the only one WITHOUT pudding in the mix." I have made it with regular yellow cake mix and I liked it, but it may be too 'cakey' for some...if so...try the Duncan Hines, Butter Golden cake mix.
When I am taking this to a potluck, I love to make little individual muffins or loaves. Actually I do this at home a lot too. So easy to grab and go!
When I am taking this to a potluck, I love to make little individual muffins or loaves. Actually I do this at home a lot too. So easy to grab and go!
What a neat way to use a cake mix. I love recipes that use cake mixes in a different way (I made great dinner rolls using a white cake mix). Next time I make corn bread this will be the recipe i use.
ReplyDeleteHow do you make the dinner rolls
DeleteYea, how do you make dinner rolls?
Deletehttp://www.plainchicken.com/2010/11/cake-mix-dinner-rolls.html
DeleteGreat idea. It looks so moist!
ReplyDeleteThis comment has been removed by a blog administrator.
DeleteOk I am all for cake mix creations. We love sweet cornbread so I am definitly making this. Thanks for sharing.
ReplyDeleteOh I love cornbread! What a simple and great idea. I'm a big fan of the Marie Callendar mix too.
ReplyDeleteWow, I've never heard of this combination before!!! I'm gonna have to give it a try! Thanks for sharing :o)
ReplyDeleteOMG, this looks so good! I love cornbread so much and because I put on a ton of weight while preggos, I can't eat any but let me tell you, once I lose the weight, I'm going to try these bad boys! They look delish!
ReplyDeleteJenifer
Hey, my daughter sent me this link and I had to respond. I can eat all these yummy recipes now since I started Plexus! In ten months I've lost 65 lbs and haven't given up one single food I love! The plexus has cut my appetite and now I still enjoy these wonderful foods, just less! I highly recommend you check it out! I loved it so much I became an ambassador to get my products cheaper and share with others! If you want visit my site, www.dmajor.myplexusproducts.com or just google plexus slim!It's changed my life! but back to thisrecipe! Sounds so yummy! I love new ideas. Making this tonight to go with my red beans. I will also make maple butter to partner with it! It's easy just soften some real butter and add maple syrup to taste( about 1/4 cup to a stick of butter) mix well and refrigerate to get firm! Easy and delicious!
DeleteCake mix in cornbread?
ReplyDeleteNo wonder obesity is an epidemic.
And corn bread from the Jiffy mix is awfully sweet to start off with.
And is a normal cornbread recipe so complicated you have to use two mixes?
Typical cornbread Recipe:
1 cup flour
1 cup cornmeal
1 cup milk
1/4 cup sugar
2 eggs
4 teaspoons baking powder
Mix everything together 'till smooth, which shouldn't take long and pour into a greased 9x9" pan and bake for 20-25 minutes at 425 degrees F.
Now, Was that complicated?
GROUCH!!!!!
DeleteExactly! If you don't like to try different things, then why are you even on here?
DeleteShe was just sharing a recipe she likes. Why do you have to be so rude?
DeleteSHE was rude!!! Started out by bashing the blogger because of putting cake mix in the cornbread! Then proceeded to smart off by saying, "Now, was that so complicated?"......very disrespectful to the blogger! If y'all don't like it, find another blog to stalk!
DeleteAnonymous on May 8th.....it's obvious you didn't see how RUDE she was about posting her plain Jane recipe! You need to go back & re-read the post! Be-littling the blogger.....
DeleteI have to agree. I come across a lot of recipes I don't like. I just move on. No need to be so rude. Jeez.
DeleteI'm sure your recipe is no good...rude person! Thanks for posting the yummy one with the 2 different kinds of mixes!!
DeleteWhat a b
DeleteWhy so mean and smarty pants??
DeleteThose of us who are busy and love sharing, that's the beauty of the 2 mixes. I love to bring food to share w my coworkers n this sounds perfect!
Thank U:))
Now ladies the only reason she wrote that was to get these replies!! It must be so sad to live such a negative life
DeleteWow! Some people always find the negative in EVERYTHING! Even a freaking new cornbread recipe! Obesity is a epidemic blah blah blah take it somewhere else besides a FOOD blog!
DeleteDon't comment if you're not giving constructive criticism. That's rude.
DeleteThat persons just jelous because her corn bread recipe taste like butt..The jiffy corn bread with cake mix rates 5 stars!! Ha! Ha! Hater..
DeleteTo the lady saying No wonder obesity is epidemic & bashing the blogger with her nasty attitude obesity can be genetics or some that don't know to proportion their food!!! But why do you care your to busy being negative Instead of moving on to another recipe & keeping yours to yourself & let us enjoy our different recipes to try & enjoy!!!
DeleteWoww some people.. If you don't like it don't make it! I think it sounds DELICIOUS. ( this coming from a 110 pound girl ) its called portion control you psycho.
DeleteIts not an everyday nor ever week thing. Its a treat. Something different. The American obesity epidemic is a multi layered problem that includes poor quality of food, lack of opportunities to incorporate movement in the day and yes poor decisions when eating food.
DeleteBut your recipe doesn't have anything to do with what Boston Market cornbread taste like yours is the Regulus cornbread some of us want a different taste you must be from the ole school.I'm not here to put you down or anything but once you saw Jiffy mix being used instead of being rude you should have just moved on! By the way the recipe taste really good.
DeleteYou shouldn't be looking up recipes which involve cake mix if you're looking for something "healthy". This is delicious because I've made this type of recipe before. Takes the "corn" taste down a knotch and brings in the sweetness. Nice recipe. You up there... sounds like you need a laxative to cure what ails you!
DeleteI will try this because I use yellow cake mix in my pancakes.....sooooooo yummy too
Deleteyou know its people like you that just turn my stomach....why cant you just appreciate different things but NO that would be too nice for you wouldn't it????
Deletetroll fodder
DeleteThanks so much, was looking for a regular recipe and not one from cake mixes! Don't mind what the rest say here...you are right to put the recipe on. :-)
DeleteIf you don't want to eat sweet cornbread then don't! But you don't need to be nasty and tell other people not to eat it! And we don't want your regular boring recipe for corn bread! If we wanted the regular recipe we wouldn't be online looking for something different and much more tasty. Keep your rude comments to yourself!
Deletebashing sweet cornbread, dang, you added 1/4 sugar, no sugar in cornbread,
DeleteI for one hate measuring flour, baking powder, so I've never liked to bake. Using two boxes is way easier...Now is that so hard. ha!
DeleteI think you miss the point. We probably all know how to make "regular" corn bread. The object of the recipe shared here is to achieve the similar taste of Boston Market's version of corn bread, which is sweet and cake like.
ReplyDeleteThere is nothing wrong with indulging in a piece of sweet corn bread, just as there nothing wrong with indulging in a piece of cake. You're just not supposed to eat the whole pan yourself on a regular weekly basis.
Well said.
DeleteThank you so much for posting this! I have always wondered if I could recreate their cornbread, it was always such a treat. I am going to try this sometime.
ReplyDelete(I mean, because obviously, weighing in at my hefty 110 pounds I am contributing to the obesity problem by using cake mix instead of just corn meal - as if corn bread with its corn and white sugar was soooo healthy to begin with.)
You can add a small 8oz can of corn kernels or a cup of frozen corn to this Jiffy recipe to make it even better. I have been making cornbread muffins this way for years. They freeze really well. The recipe is in a little Jiffy cookbook we have.
ReplyDeleteI tasted that recipe with a small can of creamed corn added at a Bunco party. It was amazing.
DeleteThere's really no need for sarcasm. Don't try it if you have a problem with it.
ReplyDeleteJust tried this recipe. Jiffy corn muffin mix and Duncan Hines yellow cake, fyi. I'd type more, but I'm going to have another piece with my homemade apple butter. MM-mmmmmm!!!!
ReplyDeleteHow many cups of Duncan Hines cake mix did you use, and also how many eggs, water, and oil for the cake mix side of the recipe? Thanks!!
DeleteTo the very RUDE person leaving hateful messages.....Go away and deal with your self-loathing on your own time, there is enough hate and discrimination in this world without your two cents....go blog hate where it is welcome...
ReplyDeleteYeah, you're probably right...obesity can most certainly be blamed on the sweet corn bread makers of the world..what were we thinking? ;)
ReplyDeleteLol
Deletewow I just got an idea for 2 new pin boards (Pinterest). Jiffy Mix, Cake Mix. Thanks for the share sounds great
ReplyDeleteIt was definitely yummy. I made the version with the two boxes of Jiffy and one box of cake mix... it was very cakey, less like cornbread. Son didn't like it, but I did.
ReplyDeleteThat sounds like a yummy treat! I have to try this, thanks for sharing!
ReplyDeleteThis was yummy. I just made mine with two Boxes of Jiffy and one box of cake mix. Mine took about 36 minutes in the oven. Thanks for sharing.
ReplyDeleteThis is how I make sweet cornbread!TIP: If you can't find the Jiffy yellow cake mix, only use Duncan Hines, Butter Golden cake mix...It's the only one WITHOUT pudding in the mix. If you use a regular mix that has pudding in it, it will taste like cake, not cornbread. Also, if you want to make 2 pans for a crowd, use 3 boxes of Jiffy cornbread mix, and 1 box of the DHBG, and bake at 350 for 45-60 minutes for two perfect 13x9 pans. It's inexpensive, and it's a hit at potlucks!
ReplyDeleteWow...just a recipe, not going to GORGE on it day and night...obesity doesn't come from one piece of anything...live a little...
ReplyDeleteI can't wait to try it. It sounds really good. Thank you for sharing! Wow -- and it's Memorial Day weekend. This would go perfect with BBQ ribs or chicken!
ReplyDeleteI am going to try this ,this weekend for a bbq. I am going to jazz it up with a can of corn,pickled jalepenos shredded sharp cheddar cheese and onion. Oh Dear Lord how many extra calories do you think that will add !!!!!
ReplyDeleteThere is a restaurant close by that makes a corn bread similar to this. Just before baking, brown sugar and butter is added to the top. It makes a crumbly, almost strusel topping. Delish
ReplyDeleteI'm confused. If u make the 2 cornbread mixes with one yellow cake mix, which box do you follow the directions from? All 3 boxes? Just a lil unsure. Thx.
ReplyDeleteTo the person who is adding the cheese and jalapenos, I have a receipe for corn bread that adds those items plus, spicy bulk sausage, cooked, well drained and crumbled. It is really a meal in one dish and so yummy!
ReplyDeleteThank you for posting this easy recipe...we have a potluck to go to next weekend and I think I'm going to make it to take.
This one is a Killer! I always loved sweet cornbread. I'm going to give it a try.
ReplyDeleteThanks for all the nice comments! As far as the obesity epidemic comment...I do believe in moderation in all things(except lemons and almond joys)...haha...I don't think enjoying a little sweet cornbread every now and then is SO bad :) BUT...maybe I should add a warning to the recipe.
ReplyDeleteTo anonymous with the ?...yes you follow the directions for all three boxes. I hope that clears it up.
Thanks again everyone!
Hi Amy, I can't wait to try this out. Do you know if it would still work to use some of the substitutes like applesauce instead of eggs or oil? I've also heard of using greek yogurt for cake mixes. Just curious if it would turn out as good. Thanks so much!
DeleteMelonie
This sounds delicious! I will have to give it a try. Growing up, my mom would make a sweet cake like corn bread from scratch, and called it Johnny Cake. I have pinned this recipe to try soon!
ReplyDeleteI've made this before and it is wonderful...fat aside. You handled that rude blogger in a mature manner. Kudos.
ReplyDeleteLove how the rude commenters are always ANONYMOUS...seriously??? If you are so inclined to bash someone's blog about cornbread, at least have the guts to stand behind your comment as YOURSELF. Don't hide behind "anonymous". If you're going to say it, own it.
ReplyDeleteBy the way, LOVE the idea to add cake mix. So going to try that!
My husband and children loved this. I was going to make it with chili, but my husband frowned on that idea going into summer, so I made homemade mac 'n cheese w/ hamburger (a healthier version of cheesy hamburger helper) with the jiffy/cake cornbread. It was awesome!! Thanks a bunch! This will be a favorite for years to come!!
ReplyDeleteI made it with the regular cake mix, I think it was a mistake to go that rout... Very Cake-y. I like the post someone said they only use Duncan Hines, Butter Golden cake mix... That it's the only one WITHOUT pudding in the mix so it won't taste cake like... Need to try that...
ReplyDeleteI have a question...what if I have the cake mix, but not the jiffy cb mix? I prefer to mix my own cb up from scrath, what would I do?
ReplyDeleteShari, I'm not sure if this would work, but what I would do...is make your cornbread as normal, then mixe the cake mix with the ingredients that it calls for and then...mix them together. If you try it, let us know how it turned out.
ReplyDeleteThanks,
Amy
I can't wait for this to come out of the oven, so I can sit down and eat the WHOLE thing and get fat, fat, fat! HAHA!
ReplyDeleteCan't wait to try this! Thanks!
I just made this and it came out AMAZINGLY! The best cornbread I've made!!!
ReplyDeletethanks Mei-Ling! Glad you enjoyed it!
DeleteHello there, which recipe did you use out of the two you suggested to make the corn bread in the picture? Ok thanks.
DeleteHello there, which recipe did you use out of the two you suggested to make the corn bread in the picture? Ok thanks.
DeleteI love Boston Markets cornbread and going to give this a try soon. Thanks for posting the recipe.
ReplyDeleteHope you enjoy it Arlene!
DeleteSo you follow directions on corn bread box ; mix together then mix cake mix together; following recipe on box, eggs, oil & water then combine the 2? My husbands loves sweet cornbread
ReplyDeleteyes, exactly...mix them seperate and then gently mix them together.
DeleteInteresting idea.
ReplyDeleteWe love sweet cornbread at our house, especially with the very spicy chili my husband makes.
I've always made it by following the classic recipe on the back of the Albers cornmeal box:
1 cup corn meal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten
except for the sweet version, I use 1/2 cup sugar and 1 and 1/2 cups milk. I got this idea from reading recipes for spoon bread.
I've also added an extra egg, and made it cornier by changing the mixture to 1 and 1/2 cups cornmeal and 1/2 cup flour.
One last thing: one of the real keys to good cornbread, like any quick bread, is not to overmix it. Stirring too much develops the gluten in the flour and makes quickbreads tough and rubbery. Blend the wet ingredients well, and then stir in the dry just enough to combine them. For that reason, if making the cornbread/cake recipe above, I would definitely make the cake batter separately and then blend the two batters together gently.
Selah -- enjoy, all you cornbread lovers! =) Leigh
Great idea! To any cornbread recipe I like to add a can of "fiesta" corn - the kind that has red and green peppers. That adds heartiness, corn flavor, and color.
ReplyDeleteI tried this but did not care for it, thought it was bland,will not make again, sounds delicious tho.
ReplyDeleteI like to add a chopped and seeded jalapeno and some cheddar cheese to mine. Im making this tonight so I came back to get the recipe. Ignore the haters they have no life obviously...
ReplyDeleteThis was very Good! I didn't read all the comments before trying. I used the yellow cake mix because I couldn't find jiffy cake mix. It was good but took awhile to cook. Next time I'll try the butter cake mix. So what about the fat & calories just don't eat the whole pan of cornbread. Portion control is why a lot of people are fat! If someone is worried about obesity why do they even have a recipe for cornbread???
ReplyDeleteMost of the corn bread recipes I have tried come out dry and just fall apart. This sounds and looks moist, I am going to try it. A perfect bread with stew for Fall.
ReplyDeleteThanks for the great, easy recipe. I'm a busy mom, and I'll take shortcuts in cooking. Have a salad made, cornbread cooking and chicken on the grill cooking! Yum!
ReplyDeleteWord of caution: don't over bake the cornbread. I left it in about 3 minutes too long and it wasn't as good as it could have been...but it was good!
ReplyDeleteAwesome!!!'
ReplyDeleteI have made jiffy mix with the butter milk you get when you Mae your own butter out of heavy cream. It was yummy as well. I like your idea too. :)
ReplyDeleteYum! I just made these for a family reunion. I made regular sized muffins so it would be easier for people to just grab and go. I used one box Jiffy Corn Mix and one box Jiffy Yellow Cake Mix and it made 18 regular sized muffins. I'm going to make honey butter to serve with. This is the best corn bread I've ever had and my family agrees! Oh, and I baked them for about 20 minutes in a 350 oven.
ReplyDeleteThe person that wrote the offensive comments, got exactly what they wanted; attention. If we could learn to ignore them, they will feel stupid when they check back and see what people wrote. Just saying...
ReplyDeleteThe kids COULD NOT WAIT to eat this once it was cooking & wafting through the house. They love it. Hubs and I like it. Fluffy, sweet...I've never had a fluffy enough cornbread. Next time I will try either adding more boxes of Jiffy Mix, or finding the Duncan Hines mix without pudding. Either way, such a great base! Cake mix is the secret:)
ReplyDeleteThis sounds awesome! I am going to try making the muffins like Kathy said she made for our 'after church with coffee' breakfast next Sunday. As for the person who bashed it...if you eat one piece and not the whole cake it's not any worse than eating a piece of your own recipe. I think she expected everyone to love her corn bread recipe. It's like any other. This one has a twist and isn't that what we are doing here?
ReplyDeleteSounds like what we had in Honolulu at Zippy's, which tasted like cake. I have to make this!
ReplyDeleteI made these (muffins) tonight to take with me to church tomorrow. They are very good but I find them to taste pretty much just like regular jiffy corn muffins. I used 1 box each of jiffy mixes. For some reason the picture posted on here looks so much different than mine....more moist looking. they are yummy so no complaints. just wondering if i did something wrong doing muffins instead of a pan.
ReplyDeleteHi! I just made this recipe! It is so good! I used 2 boxes of Jiffy corn muffin mix and 1 box of Betty Crocker yellow cake mix. It took 35 mins in my oven and it was perfect! You can taste the corn muffin mix and the cake mix. I thought it was going to be more like cake but it wasn't! Thank you for sharing this great recipe! Will go wonderfully with our BBQ Chicken and potatoes tonight! :)
ReplyDeleteOkay I went and got my Jiffy cornbread mix and my Jiffy Yellow Cake Mix...cannot wait to make this!
ReplyDeleteI made this last night and it was delicious! I used two boxes of Jiffy and the 1 box of regular cake mix. I was reading a couple of the comments saying that it came out too cakey by using the mix with the pudding but that was all I had and was not going back to the store to get another one. What I did was mixed the cake mix together first and removed about 1 cup of the batter then mixed the cornbread together and added it to the cake mixture. It turned out to be a wonderful combination! Not too cakey at all.
ReplyDeleteThis sounds yummy to me... but i have to admit, at one point i literally started laughing out loud at the cornbread war going on here... disintegrating into calling someone a "b", come on, it's just too funny to go read about a recipe and see women getting into it over a cornbread recipe... so i have to dive in and say I'm with the person who says eat your cornbread any way you want!!! Who cares how anyone else likes their freakin cornbread. very funny bunch of comments... I'm gonna call it the "Cornbread Wars" smile...
ReplyDeleteCindy
We've been using this recipe for years. Love it! My husband prefers the one-to-one mix: 1 box jiffy corn bread, 1 box jiffy cake mix. I like it with 2 boxes of corn bread and 1 box of jiffy cake mix. Yum!
ReplyDeleteThis ended up being unfrosted cake and was so gross with dinner
ReplyDeleteGoing to try it out this week! Thanks!
ReplyDeleteThis was delicious! Made this last night with 1 cornbread mix and 1 box of the Duncan Hines Butter Golden cake mix (it was the only cake mix I had in the house- I was excited to see that others tried it as well!). I loved this and my boyfriend adored it as well. Thanks so much! )
ReplyDeleteThis is absolutely yummy. Tastes like what I buy at Fresh market with blueberries in it. (or i should say used to buy) Great for breakfast. Some posters might not like this but, I had company stop by unplanned, I was looking for someth ing to serve, well a small piece of blueberry cornbread and a scoop of vanilla ice cream was a big hit.
ReplyDeleteGoing to try this tomorrow. I love cornbread and I want to get the grand kids to eat it, will let everyone know how it turns out.
ReplyDeleteDeb.
I love trying new recipes and this sounds like a great one. What I really hate, is the fact that we can't place a recipe on a public website without having rude nasty people commenting. If I read about a recipe and I don't think I'd like it, I just pass it up. I don't take the time to comment about obesity and keep posting nasty thing. What has this world come to. Well, thanks very much for posting this recipe. I will be trying it very soon :)
ReplyDeleteIf using the 2 boxes of Jiffy cornbread mix and 1 reg yellow cake mix, do I mix all three boxes of mix according to their individual mixing directions? Thanks again :)
ReplyDeleteTry putting cream corn, shredded cheddar cheese and small slices of jalepenos in your cornbread mix...its a favorite with my family and goes really good with greens especially! Enjoy!
ReplyDeleteI've always wanted to know how to make the sweet cornbread - thanks for posting. As for the person who chose to post her own recipe, it was kinda rude, but did make me think of something. If you're really a "from scratch" snob (which I'm not knocking), make your own recipe of cornbread rather than using the box, then add the cake mix. You get the beauty of the sweet cornbread, and the satisfaction of it being mostly from scratch . . . but mostly, just get a life!
ReplyDeleteGoing to try this soon! We're going camping and I'm taking pre-made chili and corn muffins for the first night. My son has never really liked cornbread, I think because of the texture, but this sounds like a great combo. I think I'll use 1% buttermilk to add a little tang to counter the sweet cake mix. Can't wait!
ReplyDeleteAfter reading the comment by the first "ANONYMOUS" I think I'll make a double batch. Too many people thinking they can govern the rest of us in every area of our lives. :P
ReplyDeleteTried this with white cake mix and it turned out awesome! Kids loved it!!
ReplyDeleteI googled jiffy yellow cake mix and it wasn't located anywhere near me. But if you go to jiffymix.com you can buy it by the case(12) for $6.00, S&H is $10.00 though, share it with friends or have lots of yellow cake mix :) Can't wait to try it!!!
ReplyDeleteI do love how people stick together when a troll pops up! Anywhooooo, I find that creamed corn works better than regular canned corn when added to the recipe. I had a recipe for ChiChi's corn "cake" (that's what they called it at the restaurant) and it had creamed corn as an ingredient. I just pinned this and am going to try it this week. Thanks!
ReplyDeletemy husband likes cream corn in his, i use that in place of the milk, but still try this and still use the cream corn, sounds good.
ReplyDeleteI must admit with everyone's suggestions I made the cornbread......VA VA VA VOOM delicious. will make over and over....plus I want to give anonymous a reason to complain about obesity...I am voluptuous and sexy and happy. P.S. I made the cake mix 2 box Jiffy and it took 43 min baking time. Thank you ladies for all the inputs and for defending voluptuous/fluffy people.
ReplyDeleteI excitedly made this today, using 2 boxes of Jiffy CB mix and 1 box DH Golden Yellow cake mix. While tastey, I agree with some of the previous posters that it came out more like a dryer cake than like cornbread and did not look like the moist CB pictured. Might try again, adding a can of creamed corn...
ReplyDeleteCan't wait to try this. It's in the oven right now! :D
ReplyDeleteThank you, @Crystal, for posting the suggestion for those who have pudding in the mix box cakemix! I am a student on a VERY tight budget and was so sad when I realized I had grabbed the wrong box. I wasn't going to even bother because I didn't want to waste ingredients, but now I get to try this without worry :)
ReplyDeleteThere are no wet ingredients listed. I went to the Jiffy website and the ingredients there are:
ReplyDelete1 pkg."JIFFY" Corn Muffin Mix
1 pkg."JIFFY" Golden Yellow Cake Mix
2 eggs
1/3 cup milk
1/2 cup water
I suppose if you used 2 boxes Jiffy corn bread mix and a box of regular yellow cake mix you would also have to double the wet ingredients.
Seriously, READ her directions it says use cake mix and corn bread and follow directions on back of the BOXES where the wet ingredients are listed
DeleteEveryone loved them! Easy and delicious.
ReplyDeleteIt did taste a little too much like cake for my tastes. I am going to try it again with using only Jiffy mixes and corn/jalapenos. My kids and husband liked it, so I think it is fine if you are into sweeter stuff. Oh, and that original hater was a total bitch...lol. It's amazing how people can insert their bitchiness into anonymous recipe blogs. Don't you have anything better to do? Sheesh. Oh and I ate it and weigh about 115 pounds. I suppose the end is near for me because I ate the cornbread tonight. I think the negativity we seem to embrace as a society is as big a problem as obesity. That's my $0.02.
ReplyDeleteCan't wait to try this! But I had to comment on the Cornbread War ... it is easy to dismiss anonymous's comments as isolated, personal negativity. But today the USDA announced that we could "help" reinforce the principles of the new "healthy" lunch program by serving similar meals at home. The reason? The kids are tossing out the lunches. The answer - USDA is telling us what to put on the dinner table. The problem? I can think for myself and don't need the government telling me what to feed my family. Tomorrow, its going to be sweet corn bread all around!!!
ReplyDeleteShould've read all the comments before shopping...came home with a cake mix with pudding. Headed to a different store & found the Jiffy Yellow Cake...can't wait to try this with the chili I'm making for tonight!!!
ReplyDeleteMade this tonight with a pot of beans. I used 2 boxes of Jiffy corn muffin mix and 1 box of DHGB cake mix. I mixed each in separate bowls as directed on box and then folded them together into 1 bowl before pouring into my 13X9 pan - 350 for 55 minutes. My husband is still raving about it - this is unheard off. It was perfectly sweet and fluffy. Thank you for this amazing recipe. It will forever be my secret recipe for cornbread. Delicious!
ReplyDeleteHas anyone made this using a mini muffin pan? I was wondering how long to cook? I thought the mini muffins would be great for a potluck.
ReplyDeleteI pinned this awhile back and tomorrow I'm making it for dinner. I agree totally that the idea is for something "different". Eating the same thing all the time gets BORING!
ReplyDeleteFor the commenter who wrote the negative comment and shared her plain jane recipe I just wanted to let everyone know that it is very possible you have some sort of mental illness and instead of negative comments back, we should be supportive and hope that you seek help. Many mental health issues involve delusional thoughts, a psychotic need to always be "right", an inability to realize you are not the most perfect person in the world and therefore MUST let everyone know how unperfect they are....etc...etc...I could go on and on.
So, my fellow commenters...show pity, not hate!
Janet
For the mini muffins .... the nice thing about corn bread is the color. I don;t know how long, but watch them carefully, and pull out when you JUST see a TINY bit of brown on the edges. I would start watching at 10 minutes.
ReplyDeletefamous Daves uses yellow cake mix in his corn bread also If anyone wants to know.
ReplyDeleteIt's way too sweet. I'm going back to my from scratch recipe.
ReplyDeleteHi Vicki! Based on several people's comments that it is too sweet, I am leaning towards not trying it. Could you please post your "tried and true" recipe? If it's something you'd rather go back to, it must be pretty good! I find that Jiffy always seems to come out dry-even though I'm careful to not over bake it. Thanks!
DeleteIf you take this and add a can of cream corn and 1/2 a pound of bacon it tastes SOOOOO much better!!! just have to watch for the extra amount of moisture being added with the cream.
ReplyDeleteI just made this for my office Thanksgiving party tomorrow. I used the two jiffy mixes.
ReplyDeleteI also used the pampered chef brownie pan (it make corn muffins).
http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=38310
It only took 20 minutes and they are golden brown.
Now to keep my husband from eating them all.
Thanks for sharing it
Making these Monday for my daughters "Tiny Treat Thanksgiving" and baking them in Mini Muffin pans...Im very excited to try this out..sounds delish!
ReplyDeleteThere is a cute sandwich and pie shop in Jefferson, Texas that served fried bologna on cornbread. YUM YUM I bet this is how they make the cornbread. I'm going to try it. Then I'm going to fry up some boloney. Yes, I'm red, white, and blue.
ReplyDeleteThanks for sharing. I will try it for Thanksgiving. It sounds wonderful!!!
ReplyDeleteDoes anyone know or have tried to add sweet corn cream style to the reciepe for cornbread with the yellw cake mix???? Just wondering
ReplyDeleteI forgot the one cup of water, duh Fingers crossed, after all it's Thanksgiving tomorrow !
ReplyDeleteTried it, loved it and my girls and husband cant get enough of it. Thank you for sharing.
ReplyDeleteI just made this for my family's Thanksgiving dinner and OH MY LORD. This is the best corn bread I have ever tasted. Thank you so much for posting this!!!
ReplyDeleteLiving in the South where sweet cornbread is considered an abomination, I can barely wrap my head around the idea of doing this...yet I keep coming back and looking! I think I'm gonna have to try it. I can imagine eating this drenched in butter.
ReplyDeleteThank you for the recipe. I tried it out today and it came out light and fluffy however I probably would add a TBSP of sugar to sweeten it up a bit or drizzle honey on to with Imperial margerine. It went great with my beef stew on this cold night! Thanks again for sharing!!
ReplyDeleteI just bought my ingredients earlier today and I can't wait to make it! I don't really make cornbread but I like to eat it with certain foods. And I'm very picky about my cornbread. It has to be sweet, buttery, and cake-like. Hopefully this will be the one. I'm making it Sunday with my Fish/Shrimp/Chicken Fry. Wish me luck.
ReplyDeleteI know it was an old post and someone has probably said so but the grump with the additude gave the reccipe for cornbread from scratch wrong, here's correction
ReplyDelete1 cup flour
1 cup corn meal
1-2 tablespoons baking powder
sugar optional to taste
1 cup milk
1 egg
1/4 cup oil or melted butter
I always bake cornbread in a cast iron skillet it's a southern thing I think.:=)
This was an epic success. I made it for a potluck i had a couple days ago and everyone could not get enough of it. it is just as good as the boston market cornbread (which im obsessed with!)
ReplyDeleteI am about to make this to go with the ham and beans crockpot recipe I also got off of Pinterest! My pregnant self can't wait!!!! :) My husband actually picked out this recipe from all my pins..excited to try it. Thanks for posting this recipe! :)
ReplyDeleteThis is how we make our cornbread most of the time at home. We do it in muffin tins. I learned this from a restaurant in Kansas City called the Coyote Grille that made their cornbread this way. It is so good and forms a bit of a glaze on the top.
ReplyDeleteGoing to a football party with lots of people and pots of Chili and was asked to make cornbread. I just tried the recipe listed for the 2 13x9" pans of cornbread using 3 boxes of Jiffy and 1 box of the Duncan Hines golden butter cake. Mixed up the two seperately with the directions on the individual boxes then folded them into one another gently then divided the batter in half. To one I added one can cream corn, 1 cup shredded Colby-Jack cheese and 1 half can green chiles. I figured I'd
ReplyDeletemake one spicy and one plain and baked both for about 35-38 minutes in a 350 degree oven. They turned out beautifully! Sure hope they taste as good as they look!!!Fingers crossed!Thanks for the tips!
5 eggs seems to be a lot? I have 2 boxes of Jiffy and then the cake mix... Just want to make sure I do it right!
ReplyDeleteI have been looking for a good corn bread recipe (as I'm not a fan of corn bread with actual chunks of corn in it or made with cream of corn) and this was PERFECT! I can't wait to try it again and this time not share with anyone else because it was gone too quick! I definitely recommend trying this, you won't be disappointed.
ReplyDeleteI am SO glad that you liked it!! Thanks for commenting!
DeleteI have tried making homemade cornbread before and it always seems dry to me. This recipe sounds moist and yummy. I can't wait to make this tonight!!!
ReplyDeleteCan't wait to try this tonight...... love this new twist on cornbread.
ReplyDeleteOmg! This is the first recipe I've tried off Pinterest. These things are AWESOME and taste just like Boston Market cornbread! If I can make these, anyone can!
ReplyDeleteSo yummy! Although mine came out a bit less moist than I expected (based on the picture). I mixed the two Jiffy mixes and eggs etc together at the same time (rather than doing each in a sesperate bowl then mixing). Do you think this could by why? I also only had to cook for 22 minutes..
ReplyDeleteSo yummy! My whole family loved this!
ReplyDeleteI've made this and it was great. Then I found (on Pinterest) to make cornbread waffles and top with chili and cheese. Sounds good and the kids think so too.
ReplyDeleteI have made both versions of this recipe and both were delicious! My kind of cornbread. Thank you for the recipe. :)
ReplyDeleteGood recipe! I just made it last night. Delicious! Though the outside cooked faster than the center of the pan. Wonder if that was just my oven or if it could be high altitude?
ReplyDeleteOMG! lol I just have to thank you for the recipe and then all the replies to the rude person. I had tears rolling down my face and another co-worker laughing louder than me!
ReplyDelete"...her recipe tastes like butt..."
"...you psycho..."
"...you have some sort of mental illness..."
Just for the record...flour, Cornmeal whole milk and sugar arent exactly diet foods!! Lets keep it real..the jiffy mix and cake mix sound amazing!
ReplyDeleteI made this recipe yesterday and it was so easy to make and delicious. My family was super impressed. And for the hater is all about food portion and staying active.
ReplyDeleteThis is so awesome! Yum yum yum. Made this tonight in the 9 x 13 for 5 people and only had a few pieces left! My boys asked if I could make this cornbread all the time. Thanks for the new receipe.
ReplyDeleteI have a blog called Pintology where I test things from Pinterest to see if they really work or not and I featured your recipe on my blog, it was AWESOME!!! Thanks for sharing!!!!
ReplyDeleteA perfect partner in crime to go along with this: Maple Fluff Butter! Recipe: 2 sticks, soften butter. 1/2 cup maple syrup, 1/2 cup marshmallow cream. Whip using electric mixer and refrigerate until ready to use!
ReplyDeleteI am going to have to try this!!
DeleteI made your recipe of 1 box Jiffy Mix Cornbread Mix and 1 box Jiffy Mix Yellow Cake Mix tonight. It was terrific. Thank you for sharing.
ReplyDeleteSO glad you enjoyed it :) Thanks for the comment!!
DeleteWhat brands could you use besides Jiffy, for the cake and cornbread mixes? Jiffy unfortunately is not vegetarian, they put lard in all their mixes :( But I'd like to try this!
ReplyDeleteYou could try it with any other brand that you like. As long as you use similar size mixes, I think it would be very similar.
DeleteI would like to try this recipe but I'm a little confused? It says to add the ingredients from the cornbread mix and cake? Which ingredients do I use?
ReplyDeleteMix the cornbread mix and cake mix together with the other ingredients listed on the cornbread box and the cake mix box. Does that make sense?
DeleteHow long would you cook corn muffins?
ReplyDeleteThis recipe is great if u have ever gone to Boston Market, its like eating Thanksgiving dinner but a lot better...
ReplyDeleteDoes anyone know how it would turn out if I used a can of creamed corn as a substitute for the milk and water?
ReplyDeletemade this today. Wow! what a good idea, i never would have thought to make it with yellow cake mix. I used the butter recipe cake mix, which is all i use now, it makes a great flan cake, yes i said FLAN cake. and by the way don't worry about the haters, i'm pretty sure they are just frustrated from all their low fat, low sugar, fat free, plastic diets....give em a piece of cornbread, they can't complain with food in their mouths!
ReplyDeleteLooks delicious. And pretty too. i tried recipes of Cake and it was so yummy.Thanks for providing us best cakes ideas...........
ReplyDeleteOk, I just made this! I used Marie Callender's cornbread mix, and Betty Crocker yellow cake mix. I mixed them separately as directed, then combined them and put them in a greased 9x13 pan. I cooked it for 30 minutes at 350F degrees, then upped the heat to 375F degrees for 10 minutes. They came out perfect! Probably the best cornbread I've ever made! It's sweet and fluffy without the mealy texture cornbread has. This will definitely be go-to cornbread recipe from now on!
ReplyDeleteI finally found a recipe that I was not disappointed with! This was a big hit even with my very picky husband. I did have to bake it longer than the 30 minutes but other than that it was perfect!
ReplyDeletethis was amazing!!!!
ReplyDeleteThank you ladies for all your inputs. I love to cook for my wife and any tome a fonf a quick and easy recirp I try it. Mo need for that one rude lady. Hey dpes amyonenknpw the recipe for a simple red velvet cake. O had one bfore that ised an yellow cake mix
ReplyDeleteJust made this for our New Years Day dinner. It was wonderful and I think it tasted exactly like Boston Market. The family enjoyed it very much!
ReplyDeleteThis is so delicious! Our new family cornbread recipe. Everyone loves it. Thanks!
ReplyDeleteI can't tell you how much my family loves this recipe how many times I've made it since I first stumbled across it. It's getting paired tonight with ham N' beans. =) Thank you so much for this!!
ReplyDeleteThank you Brandi!! So glad you enjoy it!!...and mmm...wish I was having this with ham N' beans tonight :)
DeleteI share this recipe with my family. They also love this dish.
ReplyDeleteI tried the one with the 2 mixes (it was the corn bread for Famous Daves Barbeque..) it called for :
ReplyDelete2 bx jiffy corn bread
1 bx jiffy yellow cake mix
2 eggs
1/2 c water
1/3 c plus 1 TBL milk
3 TBL oil
mix eggs, water, milk and oil together then add the mixes and blend...I poured into 9x12 pan at 350 degrees for about 35 minutes and it came out all crumbly but the recipe did say to use muffin cups for 22 min at 350...you think if you bake muffins it wouldnt come out so crumbley. It didn't stay together in a pan. what you all think? It was really good tasting though!
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ReplyDeleteMIND BLOWN! I love Boston Market "cornbread" but haven't had it since I moved to an area that doesn't have Boston Markets. I am going to try this recipe ASAP. Thank you!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThank you! Looks so good,must try!! From the South so cornbread is a fav!!
ReplyDeleteAfter finding this recipe over a year ago, this is the only way I make it now. YUMMO!
ReplyDeleteThis definitely reminds me of Boston Market cornbread. I would say it is in the spirit of it. What I would do differently is use buttermilk with the cake (I did with the corn mix) so that it will be more moist. A keeper!
ReplyDeleteThis definitely reminds me of Boston Market cornbread. I would say it is in the spirit of it. What I would do differently is use buttermilk with the cake (I did with the corn mix) so that it will be more moist. A keeper!
ReplyDeleteI am not a baker but was asked to bring cornbread to go with turkey chili. I am pretty sure I can make this and be a star. Thanks!
ReplyDeleteFYI
ReplyDeleteWarning: Just made two 13 x 9 for family gathering. I thought it would help to stretch the cornbread...cake mix flavor took away all of the Jiffy Cornbread flavoring :(
l'm not sure about what l'm supposed to add to make this into cornbread. Do l use both directions? One mix calls for 1 egg & 1/2 c. water the other 1 egg & 1/3 c. milk. So am l supposed to just add both mixes and the ingredients called for both boxes?
ReplyDeleteYes, use both directions. Add both mixes and all ingredients listed on both boxes. Hope you enjoy!!
DeleteI just made this recipe using 2 boxes of Jiffy mix and a Duncan Hines Yellow cake mix. I oiled up a #12 Lodge Cast Iron Skillet for baking. I pre-heated the skillet before adding the batter. It should sizzle just a little as you add it. The results were amazing!
ReplyDeleteI hope you can help me. I want to make the recipe for the 9 x 13 pan. If I add a can of creamed corn, would I have to cut back on any other liquid? Thanks for any help.
ReplyDelete