Halfway Homemade Cornbread
This post contains affiliate links.
We had some new friends for dinner over here in Alabama and they brought cornbread that was really unique and good. I asked for the recipe and she said it was 1 jiffy cornbread mix and 1 yellow cake mix mixed together. That got me thinking and recipe testing and I ended up with this recipe. This makes nearly 3 dozen muffins so when I’ve made this I end up freezing a lot to use in the future. But they freeze and thaw great so It’s not a bad deal!
PrintHalfway Homemade Cornbread
The best of both worlds- easy and fast without sacrificing the flavor of homemade cornbread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: about 3 dozen muffins 1x
Ingredients
2 Jiffy cornbread mixes
1 box yellow cake mix
5 eggs
½ cup oil
1 cup water
¾ cup buttermilk
2 teaspoons vanilla extract
Instructions
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.
Notes
You cannot easily halve this recipe.
Super easy to make and it tastes amazing! It’s truly the best cornbread I’ve ever had!