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This Cornbread recipe is a perfect cross between a cake and cornbread. The texture is fluffy and smooth, but has that yummy cornbread taste!
Featured with this Recipe
This Cornbread with Cake Mix recipe is in regular rotation at our house. The bread is moist and light. I’m not a huge fan of corn breads that are really grainy with cornmeal and are dense, or corn breads with vegetable surprises inside. That is why I love this easy homemade cornbread recipe so much. It is a perfect cross between a yellow cake and cornbread, and there are no surprises. It is easy to prepare and tastes amazing with some butter and a drizzle of honey. This is a great side dish for fall and winter to serve with a hearty stew, soup, or chili.
Make This in a ‘Jiffy’
One of the great parts about this recipe is the inclusion of Jiffy Cornbread Mix in the list of dry ingredients. No need to mess with extra salt, teaspoons of baking soda, baking powder, or cornmeal. It’s all in the box! That’s part of what makes this such a wonderful cornbread recipe. Between the boxed cornbread mix and the boxed cake mix, half of your work is done! Sometimes you just need the help from convenient resources, right? Then, all you need are some eggs, milk (you can whisk in buttermilk or regular milk) and some melted butter, and water. Mix the wet ingredients with the dry ingredients and you are done! I promise, this recipe is a quick, simple, delicious way to get all the flavor you love with the perfect texture.
Pans to Use for Cake Mix Cornbread
- If you like your homemade cornbread slightly more grainy, add another cornbread mix and another egg. You will end up with more than what will fit in a 9×13 pan.
- Some people like to get creative with the baking dish choice when baking this bread. If you have more batter than will fit in the 9×13 cake pan, you can add the excess batter to some muffin tins for little cornbread muffins.
- One reader suggested baking it in a bundt pan for a different way to serve. Round pans in in the oven work well too.
- You can even bake this in a cast iron skillet in the oven.
Tips for Cornbread with Cake Mix
While we try to give accurate cooking times, there are many factors that can affect the total time and how quickly your cornbread bakes. The best way to tell if your cornbread is done is to do the toothpick test. You’ll know its done when the top crust is golden brown and a toothpick inserted into the center comes out clean. If the edges and top are golden brown, but the toothpick does not come out clean, you can wrap the pan with tin foil to slow the outside down and leave time for the inside to cook.
Don’t have a cake mix handy? Try our homemade cake mix. You can use it to replace both the store-bought cake mix and the butter in this recipe.
Frequently Asked Questions
Cool to room temperature then store in the fridge in a airtight container.
Absolutely! Just stir some in before baking.
Try this Cake Mix Cornbread with one of our delicious soup or chili recipes
Easy bread recipes are a favorite in our family. Freshly baked bread like this Homemade Banana Bread, our delicious Chocolate Zucchini Bread or this Irish Soda Bread are perfect to serve with any meal or for a yummy snack.
How to Make Cornbread with Cake Mix
Cornbread with Cake Mix
Video
Equipment
- Mixing Bowls
- Hand Mixer
Ingredients
- 1 box yellow cake mix
- 17 ounces Jiffy cornbread mix 2 boxes
- 1/3 cup milk
- 4 eggs
- 5 tablespoons butter melted
- 1 cup water
Instructions
- Mix cake mix and corn bread mix together in a large bowl.
- Add remaining ingredients and stir well. The batter should be nice and thick.
- Pour into a greased 9×13 pan or lined muffin tin.
- Bake at 325-degrees for 40 minutes, or until baked through. Use the "toothpick test" to determine doneness. If baking in a muffin tin, bake for 18-20 minutes or until golden brown and baked through.
This is a good recipe. I googled Disney Cornbread & the same recipe came up. According to that recipe, you follow the instructions on the cake mix (3 eggs, 7 tablespoons of butter or oil, 3/4 cup water, i use can milk)& cornbread mix( 1 egg per box & 1/3 c water per box, I use can milk) I follow those instructions & I also add cream style corn…..sooooo good! If it seems too liquidy, bake it at a lower temp & a lil longer, then turn up the heat to brown. Thank you for sharing!
I have made this recipe using the yellow cake mix and absolutely loved it! I think it was ingenious of you mixing the yellow cake mix in with the Jiffy cornbread mix! I baked it in a glass 13 x 9 for 40 minutes at 325 degrees and it came out perfect! Having said that, I do like to add my own little tweeks to recipes so this time I took out 1/2 cup of the cake mix and added a 1/2 cup more of the Jiffy cornbread mix, I used Kerrygold salted butter, I used half & half and put in the 1/3 cup plus added 1/4 more and reduced the water to 3/4 cup. One of the eggs was a double yolk and just went with it as it happened to be the 4th egg I was adding. I also added 1/4 tsp salt and 1 tbsp of sugar. I was super pleased with the results! Yummy! I did have to bake it for an additional 5 minutes. Thank you so much for the cake mix idea! Now I’m stocking up on both cake mix and Jiffy cornbread mix for this winter!
This was really different and delicious, it was perfect with a big bowl of chili!
This was DELICIOUS! I had no idea you could do this and my family loved it! Thank you!
I LOVE how easy and delicious this is! My family would love it!
Just made this. Baked in a glass 9×13 pan and it fully baked at 45 minutes at 325. This was delicious and my family loved it. This recipe is a keeper, thank you!
Okay, so I just made this. 1 Pillsbury yellow cake mix, 2 boxes of Jiffy cornbread mix, 2/3 water, 1/3 milk, 3 eggs and 1/2 cup oil. Mix until combined. I used a parchment lined 13×9 (splash pan with water to hold paper to it). Bake 30 minutes in a 350 degree preheated oven. Perfect!
I followed this to the T. And after 25 min it is still soupy in the middle yet a nice brown on top. I feel like there is too much liquid.
So I tried again leaving out the water. And again after 25 min it has nice brown on top and not cooked in middle it’s soupy.
Therefore some thing else liquify needs to go.
Or a lower temp for an hour cook?…,
I’m so sorry this recipe didn’t turn out for you! What kind of pan are you using?
Is it possible to make corn muffins with this recipe?
Yes! This would make delicious muffins!
I had this same problem. Another recipe I saw after attempting to make this one called for 2 boxes of the jiffy mix. I made this a long time ago and it was delicious, but I do believe I used 2 boxes of jiffy corn mix.
Thank you for letting us know. We will test this recipe again!
This recipe needs updating. Cake mixes are smaller now even jiffy is no longer 9 oz. might be why cakes aren’t cooking properly to much liquid now?
We are actually currently working on updating this one. Check back for updates!
Hi there,
I know the recipe is being updated, but I gave it a try and wanted to share my results. After reading some of the comments, I checked the liquid amounts and decided to reduce the water to 3/4 C. This now equaled the amount of liquid required on the packaging for the cornbread and the cake mixes. I baked it in a casserole slightly larger than a 9 X 13. It needed 30 minutes to fully cook the center. The flavor was delicious! For my taste, I think 2 boxes of cornbread would be too corny (I know it’s cornbread- lol). It had just the right amount of corn flavor, and the cake mix truly does add the sweetness and fluffy texture that I like. However, while the middle was great, the sides were a bit overdone. I think the ultimate issue, as mentioned in the post, is the amount of batter this produces. I think next time I will bake it in 2 9X9s. or as muffins. Still the best cornbread I have made!! Thanks!
So I wanted to check, has this been updated? As of 11/14/21? 🙂
Yes! We tested this recipe over the summer and the recipe is updated!
Easy and delish‼️‼️ I didn’t have yellow cake mix so I used what I had which was FRENCH VANILLA. ALLS WELL‼️‼️😂😂❤️❤️
Can I use more milk and less water in this recipe?
I haven’t tried it that way before, but I don’t see why not. Let us know how it turns out!
I made this corn bread tonight. I had it with pinto beans. The texture and taste was great. My life family loved it.
I’ve been making this over 10 years even before I saw recipe. I love it warm out of oven and with a smear of butter.
We loved the recipe. This cornbread is light, tasty and has a nice texture. It is delicious and easy to make. I’ll definitely make it again. Thank you!
Could you also add creamed corn?
I haven’t tried it that way, but let me know how it turns out if you do!
Yes!!! I ALWAYS add creamed corn to my cornbread….love it!!
I just made it and it was delicious thanks for sharing !
I made this recipe and my family loved it. It is easy to make and cooks in the time provided in the recipe. We did feel that is was more like cake than cornbread but delicious. I have adjusted the recipe by removing one cup of cake mix and adding an additional cup of Jiffy mix. This was perfect for us. I have reserved the leftover cake and jiffy mix from the past three times I’ve made it and I’ll try that to see how it comes out (saved in a sealed storage bag) next time. Thank you for this recipe it was just what my family was looking for in a good cornbread recipe.
Thank you! I’m glad you liked it.
I like this recipe better than regular cornbread. so moist. someone posted that their xake sunk in the middle. mine did the same but not too much. but it was fully baked. i left it for 35 minutes. Can’t wait to share this with others.
I did mine as well right now. And the same thing happened it sunk in the middle, LOL, but it’s fully cooked though.
Ty for sharing this recipe. I baked this 12/2019, very moist with excellent flavor, crumbly but not at all gritty, For my oven, I needed 40 mins @ 350. Cake rose so high that I thought batter might spill over cake pan, but never did, baked to perfection. Would def make again! Happy Holidays!
Thank you for this recipe, it is delicious. It did take about 30 minutes to bake in my oven, at the 20 minute mark it hadn’t browned up on top. I will definitely make this again.