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.
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
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.
- 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
- Preheat oven to 350 F.
- Grease 9x13 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 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan.