Monday, March 5, 2012

Quick Sweet Cornbread

I love good ol' fashioned cornbread as much as the next person. Homemade, cast iron skillet, the whole shebang. However, a friend of mine told me a way that she heard to do it and I usually make it this way now. There's rarely a time I prefer anything out of a box over homemade, and I can't say I actually prefer this, but it's just as good!

2 boxes Jiffy corn muffin mix
1 box Jiffy golden yellow cake mix (I've also used the Jiffy white cake mix before too)
2 eggs
1/2 cup water
1/3 cup milk

Prepare both corn muffin mixes according to package directions. In separate bowl, prepare golden yellow cake mix according to package directions. (Tip: I always prepare the corn muffin mix first to allow it to rest so that I can beat it again with the cake mix for a good rise)

Pour cake mix into corn muffin mix and mix well until blended. Pour into greased 9X13 and bake at 400 degrees F for approximately 20-22 minutes until golden brown.

You should end up with something like this: 



  1. Yum. I love Jiffy cornbread mix, never heard of mixing it with a cake mix. I'll be trying. I'm pinning this so I have easy reference.

  2. that does look good. I love corn bread, though I never think to make it for the house.

  3. I love! this recipe, and I like your rice recipe too! =D

  4. I love the new look:) Bread looks great tooo!

  5. Hey girl hey!!! Please check out my post today :))) New follower of yours too!!

  6. Hi!

    New follower from Finally Friday Blog hop. I'd love to connect with other blogger mamas so follow me back :)


  7. Ooh I've never had cornbread before. I should probably buy it first though before I bake it, don't wana put myself off! :)

  8. YUUUUUUUM... I've been waiting for you to post this. I will try it ASAP -- I LOVE cornbread! :)

    Hope you're having a good week <3


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