Best cornbread recipe! This sweet cornbread recipe is part cake mix, part cornbread mix for moist and delicious cornbread.
I first had this recipe years ago when I was at Girl Scout camp, and I loved it! I’m a huge fan of both yellow cake and cornbread, so combining the two is perfect for me.
This cornbread is a family favorite. My kids love both its sweetness and how soft and moist it is.
It’s also incredibly easy to make, and it takes just 5 minutes of prep to get it into the oven. The cornbread pairs well with any number of savory dishes like chili or a pot of beans.
How to make cornbread with cake mix
Step 1: Preheat oven to 350 F.
Step 2: Grease 9×13 baking pan with nonstick cooking spray. Set aside.
Step 3: Whisk cake mix and corn bread mix together in a large bowl.
Step 4: Add remaining ingredients and whisk well to combine.
Step 5: Pour into prepared pan.
Step 6: Bake for about 20-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let cool in pan.
Recipe FAQs
That depends! I use either homemade yellow cake mix or a yellow cake with pudding in the mix. The cornbread is a little moister and more cake-like that way.
However, if you’d like it to be a little less sweet, try using a yellow cake mix that doesn’t have pudding in the mix.
Any type of milk from skim milk to whole milk will work in this recipe. If you go more toward the whole milk, you’ll end up with a richer, moister cornbread.
You can even use buttermilk in this recipe if you’d prefer.
Storage
Store any leftover cornbread in an airtight container at room temperature. The cornbread is best eaten within the first two days.
Recipes that go well with sweet cornbread
If you’ve tried this sweet cornbread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Sweet Cornbread with Cake Mix
Equipment
- 9×13 pan
Ingredients
- 15 ounce box yellow cake mix
- 7 ounce package cornbread mix
- 1/2 cup milk
- 4 large eggs
- 1/3 cup vegetable oil
- 1 cup lukewarm water
Instructions
- Preheat oven to 350 F.
- Grease 9×13 baking pan with nonstick cooking spray. Set aside.
- Whisk cake mix and corn bread mix together in a large bowl.
- Add remaining ingredients and whisk well to combine.
- Pour into prepared pan.
- Bake for about 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan.
Notes
- Yellow cake mix with or without pudding will work. You can also make your own homemade cake mix with this recipe.
- Any type of milk from skim to whole milk will work.
- Please see explanations above the recipe for more in-depth answers about substitutions and types of products to use.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Carol Ham says
Can I use a white cake mix with this recipe? Thanks.
Kate Dean says
Hi! I haven’t used white cake with this recipe. I’ve used yellow or butter. I’m not sure how the flavor will turn out with a white mix.
Carol Ham says
The best! Can be served as cake or cornbread! I use a box of Jiffy cornbread mix (8.5oz)
Kate Dean says
Thank you!
Gail says
So very good, good change from plain cornbread… we love it and will definitely make it again
Kate says
Thank you!
Gwen says
Can’t find 15oz cake mix, can I use 15.25 ounce mix?
Kate says
Absolutely! That should work just fine.
Louise says
Big hit, even people who don’t like corn bread loved it.
Kate says
Thank you! I’m so glad that it was a hit!
Jan says
EXCELLENT!! Some of the best sweet cornbread ever! Thanks for sharing. 🩷🧡
Kate says
Thank you so much!
Dolores says
Wow this sounds so good I love cornbread, gotta try this
Kate says
Thank you! I hope you enjoy it if you give it a try!
Julie says
Have made this Cornbread several times. I’m Canadian and have made this for my diehard southern US friends and they love it.
My Canadian friends who don’t like anyone else’s cornbread always devours mine.
Awesome recipe.
Kate says
Thank you! I’m glad it has been a hit!
Del says
I tried this recipe with buttermilk and the results were fantastic. It was moist and oh so good!
Kate says
Thank you! I’m glad you liked it!
Leslie Kim Hamilton says
Do you know the receipy for Southern Brown Sugar Honey Cornbread.?
Kate says
No, I’m afraid I’m not familiar with that version.
Sue says
This cornbread reminds me of a restaurant we used to go to for soup and cornbread in college. So easy and tasty.
Kate says
Thank you! I’m so glad to hear that. =)
Lori says
Very easy and delicious! Thank you!
Kate says
Thank you! I’m so glad that you liked it! Thanks for commenting. =)
Kathy says
I have tried this recipe 2 times now and it just never seems to cook in the time recommended. I have used 2 different ovens a d still takes close to an hour and half to fully cook.
Kate says
Gosh! That is a really long time! I have been making this recipe for years and have also made this recipe using multiple ovens. I know ovens can vary, but I’ve never had it take anywhere close to that. Are you making any changes to the recipe? What type of pan are you using?
Kim says
I used a glass 9×12 (Pyrex that comes with a red lid). It took about 35 to 40 minutes. Not sure if glass matters…
Kate says
Hi! Unfortunately, baking times can vary, and there are several factors that can affect the baking time. Ovens vary, using a glass pan can change the baking time, and using a pan that’s a little different in size can also change it. Glad you found the right time for your oven!
Dina says
I made this to go with your bbq chili, it was really good! My family likes sweet cornbread and this couldn’t be easier!
Kate says
Thank you so much! I’m glad that your family likes it. =) Thank you for coming back to comment.