Sweet Cornbread with Yellow Cake Mix

I’ll be honest—I never thought about making cornbread with yellow cake mix until a neighbor brought some to a potluck last year. It sounded kind of weird at first. Cake mix in cornbread? But then I tried it, and wow, it actually works.

The thing is, regular cornbread can sometimes turn out dry or crumbly if you’re not careful with your measurements. But when you add cake mix to the equation, you get this slightly sweet, moist cornbread that comes together in about five minutes. No fussing with a bunch of different ingredients or worrying if you’re doing it right. Just mix, pour, and bake.

What Kind of Yellow Cake Mix Should I Use?

Any standard yellow cake mix will work perfectly for this recipe, whether you go with Betty Crocker, Duncan Hines, or a store brand. The size of the box should be around 15.25 ounces, which is the most common size you’ll find at the grocery store. If you happen to have a butter-flavored yellow cake mix on hand, that’ll add an extra layer of richness to your cornbread. Just make sure you’re using a yellow cake mix and not a white or vanilla cake mix, as the yellow variety has a slightly different flavor profile that complements the corn flavor better.

Options for Substitutions

This cornbread recipe is pretty straightforward, but here are some swaps you can make if needed:

• Yellow cake mix: The yellow cake mix is what makes this cornbread extra sweet and moist, so I’d recommend sticking with it. However, if you’re in a pinch, you could use white cake mix instead – the flavor will be slightly less rich but still tasty.
• Jiffy cornbread mix: Jiffy is the go-to here, but any cornbread mix will work. Just check the package instructions since some brands might need slight adjustments to the liquid amounts.
• Milk: Any milk works here – whole, 2%, skim, or even non-dairy options like almond or oat milk. You could also use buttermilk for a tangier flavor.
• Butter: Melted butter adds great flavor, but you can swap it with vegetable oil or melted coconut oil if that’s what you have on hand. The texture will be just as good.
• Eggs: For each egg, you can use ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) if you need an egg-free version.

Watch Out for These Mistakes While Baking

The biggest mistake when making cornbread with cake mix is overmixing the batter, which can lead to a tough, dense texture instead of the light and fluffy result you’re after – just stir until the ingredients are combined and a few lumps remain.

Another common error is not properly greasing your baking pan, so make sure to coat it well with butter or cooking spray to prevent sticking and ensure easy removal.

Since this recipe uses both cake mix and cornbread mix, it bakes faster than traditional cornbread, so start checking for doneness around 20-25 minutes by inserting a toothpick in the center – it should come out with just a few moist crumbs, not wet batter.

For extra moisture and flavor, try brushing the top with melted butter right when it comes out of the oven, and let it cool for at least 10 minutes before slicing to help it set properly.

What to Serve With Cornbread?

This cornbread is perfect alongside a big bowl of chili, whether you go for beef, turkey, or vegetarian – the slightly sweet cornbread balances out the spicy, savory flavors really nicely. It also pairs great with barbecue dishes like pulled pork, ribs, or brisket, since you can use it to soak up all those smoky sauces. For a lighter option, serve it with a hearty soup like chicken tortilla or vegetable beef, or alongside some collard greens and black-eyed peas for a Southern-style meal. You can even slather it with honey butter and eat it as a snack all on its own!

Storage Instructions

Store: Keep your cornbread fresh by covering it tightly with plastic wrap or aluminum foil right in the baking pan, or transfer it to an airtight container. It’ll stay moist at room temperature for about 2 days, or in the fridge for up to a week.

Freeze: This cornbread freezes really well for up to 3 months. I like to cut it into individual squares, wrap each piece in plastic wrap, then store them all together in a freezer bag. That way you can grab just what you need without thawing the whole batch.

Warm Up: To bring back that fresh-baked taste, warm individual pieces in the microwave for about 20-30 seconds, or wrap the whole pan in foil and heat in a 350°F oven for 10-15 minutes. If it’s frozen, let it thaw at room temperature first or add a bit more time to the reheating.

Preparation Time	10-15 minutes
Cooking Time	18-40 minutes
Total Time	28-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 35-40 g
• Fat: 110-120 g
• Carbohydrates: 520-550 g

Ingredients

• 2 boxes Jiffy cornbread mix
• 1 box yellow cake mix (Duncan Hines is my go-to)
• 1 cup water
• 1/3 cup milk (whole milk for richness)
• 5 tbsp melted butter (I use Kerrygold unsalted butter)
• 4 eggs

Step 1: Combine Dry Mixes

• 1 box yellow cake mix
• 2 boxes (17 oz total) Jiffy cornbread mix

In a large bowl, combine the yellow cake mix and Jiffy cornbread mixes.

Stir to thoroughly blend the two dry mixes together.

Step 2: Add Wet Ingredients and Mix Batter

• 5 tbsp melted butter (cooled slightly)
• 1/3 cup milk (room temperature)
• 4 eggs
• 1 cup water

Add the melted butter (cooled slightly), milk, eggs, and water to the mixed dry ingredients.

Stir the batter until well combined and thick, making sure there are no dry pockets of flour remaining.

I like to make sure my ingredients are at room temperature—this helps the batter come together more easily.

Step 3: Prepare Pan and Bake

Pour the thick batter into a greased 9×13-inch baking pan or evenly divide it among lined muffin tin cups.

Bake in a preheated oven at 325°F.

If using a baking pan, bake for 40 minutes or until a toothpick inserted in the center comes out clean.

For muffins, bake for 18–20 minutes or until golden brown and cooked through.