Halfway Homemade Cornbread

Halfway Homemade Cornbread

The best of both worlds- easy and fast without sacrificing the flavor of homemade cornbread.



2 Jiffy cornbread mixes

1 box yellow cake mix

5 eggs

½ cup oil

1 cup water

¾ cup buttermilk

2 teaspoons vanilla extract


Preheat oven to 350 F.

Grease muffin tins well with cooking spray and set aside.

In a large mixing bowl combine the cornbread and cake mixes till they’re mixed well.

In a medium mixing bowl whisk together the eggs, oil, water, buttermilk, and vanilla till well mixed. Pour the liquid ingredients into the dry mixes and mix till mostly combined but don’t overmix. It’s okay if it’s a bit lumpy still.

Fill each muffin place 2/3 full and bake till a toothpick comes out with a few moist crumbs on it, about 13-18 minutes.

Remove from oven and after a few minutes, take the muffins out of the tray and let finish cooling on a wire rack or serve warm with butter and honey.


You cannot easily halve this recipe.

Keywords: cornbread, jiffy, yellow cake, halfway homemade