Cake-Like Cornbread
This cake-like cornbread features a moist, tender texture with sweet and buttery flavors, perfect for family dinners, potlucks, or holiday gatherings seeking a comforting, homemade treat.
Ingredients
Instructions
- Prepare the cake mix and corn muffin mix in two separate bowls exactly as directed on their packages.
- Stir the prepared cake mix and muffin mix together until well combined.
- Pour the mixture into a greased and floured 9 x 13-inch baking pan.
- Bake as directed for cake, typically around 30 minutes, until golden and a toothpick inserted in the center comes out clean.
- Serve warm with honey butter.
Tips & Substitutions
For a sweeter cornbread, consider adding a tablespoon of sugar or honey to the batter. You can also substitute the Jiffy mixes with homemade versions if you prefer. If you're looking for a gluten-free option, use gluten-free cake and corn muffin mixes. Be careful not to overmix once combined, as it can affect the texture. This dish is an excellent choice for an Easy Quick Dessert.
Serving Suggestions
Serve this cake-like cornbread warm with a dollop of honey butter for a delightful treat. It pairs beautifully with savory dishes like Aunt Brenda's Chili or alongside a fresh salad dressed with Dorothy Lynch Homestyle Dressing. You can also enjoy it as a comforting breakfast option with jam or butter.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a microwave for about 15-20 seconds or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cake-Like Cornbread contains roughly 175 calories, with 2g protein, 33g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different brand of cake or muffin mix?
Yes, you can use any yellow cake mix and corn muffin mix you prefer, but keep in mind that the flavor and texture may vary slightly. Just ensure the quantities remain the same for best results.
Is this recipe suitable for freezing?
Absolutely! You can freeze the cornbread after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I make this recipe dairy-free?
Yes, if you want to make it dairy-free, use non-dairy milk and a dairy-free alternative for butter in the preparation of the mixes. Check the labels of the mixes to ensure they meet your dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).