Sweet Cornbread

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 cake and cornbread, so combining the two suited me just fine.

How to make this cornbread

This cornbread is part cake mix and part cornbread mix. Simply whisk the two mixes together, add in the remaining ingredients, and bake. It’s that easy!

What type of yellow cake mix should I use

That depends! I like to use yellow cake mix with pudding. The cornbread is a little moister and more cake-like.

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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.

What type of milk can I use

Anything 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 cornbread.

You can even use buttermilk in this recipe if you’d prefer.

How to store the cornbread (and how long does it last)

I store it, covered, at room temperature. I think it’s best eaten in the first two days after it’s made.

Recipes that go well with this sweet cornbread recipe

• Crockpot Chili
• Barbecue Chili
• Barbecue Bacon Cheeseburger Chili

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! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Sweet Cornbread

Sweet cornbread recipe

Author: i heart eating

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Course: bread

Cuisine: American

Keyword: cornbread

Servings: 20 servings

5 from 1 vote

Print Recipe

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

1. Preheat oven to 350 F. 

2. Grease 9x13 baking pan with nonstick cooking spray. Set aside.

3. Whisk cake mix and corn bread mix together in a large bowl.

4. Add remaining ingredients and whisk well to combine. 

5. Pour into prepared pan.

6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. 

7. Let cool in pan. 

Recipe Notes

*Yellow cake mix with or without pudding will work.

**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 facts per serving (1serving)

Calories: 165kcal

Fat: 6g

Saturated fat: 3g

Cholesterol: 33mg

Sodium: 251mg

Potassium: 42mg

Carbohydrates: 24g

Sugar: 11g

Protein: 2g

Vitamin A: 1.4%

Calcium: 6.3%

Iron: 4.7%