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Sweet Cornbread

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Best cornbread recipe! This sweet cornbread recipe is part cake mix, part cornbread mix for moist and delicious cornbread.
Stacked pieces of sweet cornbread with honey drizzled on top

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.

Sweet cornbread batter in a red bowl

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.

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

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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 2 votes
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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%

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  2. 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.

    Reply

    • 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?

      Reply


  3. I made this to go with your bbq chili, it was really good! My family likes sweet cornbread and this couldn’t be easier!

    Reply