If you’re looking for a delicious and easy dessert or side dish that combines the best of both worlds, look no further than cornbread cake recipe made with Jiffy cornbread muffin mix and a box of yellow cake mix. This delightful treat takes the beloved flavors of sweet traditional cornbread and moist yellow cake and brings them together in perfect harmony. The Jiffy cornbread muffin mix adds a hint of savory sweetness, while the yellow cake mix provides a soft and fluffy texture. Whether enjoyed on its own, drizzled with honey, or paired with a dollop of whipped cream, this cornbread cake is sure to satisfy your cravings.
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Why You’ll Love This Sweet Cornbread Cake
- Quick and easy to make
- Perfect balance of sweet and savory flavors
- Versatile – can be served as a dessert or side dish
- Great for potlucks, family dinners, holiday meals, or any occasion
- Using a box of Jiffy mix and a yellow cake mix saves you time
Cornbread Cake Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
Jiffy Corn Muffin Mix: This classic mix is made with real corn and provides the perfect base for this recipe. It can be found in most grocery stores and is affordable as well.
Eggs: Eggs help bind everything together and add richness to the cake.
Milk: Milk adds moisture and helps create a light and fluffy texture. I recommend using whole milk for the best results.
Butter: Melted butter adds richness and flavor to the cake. You can substitute it with vegetable oil if preferred, but I highly recommend using butter for the best taste.
How to Make This Sweet Cornbread Cake Recipe
[Step 2] Pour the cornbread batter into a prepared pan (9×13 pan or cast iron skillet) that has been sprayed with nonstick cooking spray. Bake at 350 degrees for 30 – 35 minutes, until a toothpick inserted comes out clean (toothpick test).
[Step 3] Allow the corn cake cool, then cut into 12 slices and serve with butter and a drizzle of honey or try this whipped honey butter recipe.
Helpful Kitchen Tools
How to Store Leftover Cornbread Cake
If you have any leftover cornbread cake, you can store it in an airtight container, or covered with plastic wrap, at room temperature for up to 3 days. You can also freeze the cake and reheat it in the microwave or oven when ready to enjoy.
Cornbread Recipe Baking Tips & Tricks
- For an extra moist and soft cake, add 1/4 cup of sour cream to the batter.
- If you don’t have a box of Jiffy cornbread mix, you can substitute it with a homemade mix using cornmeal, flour, sugar, baking powder, and salt.
- To make this recipe gluten-free, use a gluten-free yellow cake mix and gluten-free cornbread muffin mix.
- For added texture and crunch, you can add 1/4 cup of chopped pecans or walnuts to the batter before baking.
Frequently Asked Questions
Yes, feel free to experiment with different flavors of cake mix such as chocolate, vanilla, or even lemon for a citrus twist.
Absolutely! You can mix in corn kernels, jalapeños, cheese, or any other add-ins you prefer. Just make sure to adjust the baking time as needed.
Yes, you can use a non-dairy milk and vegan butter substitute to make this recipe dairy-free.
This easy cornbread cake recipe is a delicious and versatile treat that is sure to be loved by all! With just a few simple ingredients and minimal prep time , you can have a homemade dessert or side dish that tastes like it took hours to make. So why not give this recipe a try and enjoy the best of both worlds – cornbread and cake together in one delightful treat!
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