I’ve never been a big fan of cornbread, or anything with cornmeal for that matter. If I’m having fried seafood, I want a flour batter not cornmeal. But my husband LOVES cornbread and I love him so I make it.
I saw this recipe on Pinterest (where else?!) and mentioned it to my dad. I was thinking I might like it since it’s mixed with cake mix. My dad took one for the team and tried out the recipe and he loved it. Of course he loves cornbread though. I finally gave it a try when I made some crockpot chili (recipe to come soon!) and I was very pleased. I’m not going to go crazy and say that I love cornbread now, but I’ll at least eat it with this recipe! And my husband and a few friends all loved it. It’s a little more fluffy than regular dense cornbread, and a bit sweeter. I think next time I’m going to try adding some diced onion and jalapeno.
Yeah that’s right. Next time. I’m going to make it again!
Recipe from The Sisters Dish
2 boxes Jiffy Cornbread Mix
1 box regular yellow cake mix
all the things that these mixes call for
Preheat oven to 350 degrees.
Mix all of the mixes according to their package directions. To do this, I just emptied them into a large bowl, mixed them together then added the (many) eggs, oil and water that they called for. Mix well and pour into a greased 9×13 casserole.
Bake 30 minutes, then test for doneness by inserting a toothpick and if it comes out clean, it’s done. If it’s not clean, cook it longer. Mine was obviously not done yet, as the center was jiggly. I’d say it took about 35 minutes or so for mine.