Cornbread With Cake Mix Muffins
Indulge in this cornbread with cake mix recipe, which combines classic cornbread heartiness with the delicate sweetness of cake mix. Moist, golden, and subtly sweet, these muffins are perfect for a crowd or serving as a side alongside a bowl of chili.
12 muffins
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 box Yellow Cake Mix
- 4 Large Eggs room temperature
- 1 1/3 cup Milk
- 5 tbsp Butter melted
Instructions
- Preheat oven to 375 degrees.
- Combine the cake mix and the corn bread mix together in a large bowl.
- Add all the remaining ingredients and stir just until combined (batter will be thick).
- Pour the batter into a lined muffin tin or a greased 9x13 baking dish.
- Bake cornbread muffins for 10-15 minutes or until tops are golden brown and baked through. If baking in a 9x13 pan, bake the cornbread for 30 minutes or until a toothpick inserted in the middle comes out clean.
- Enjoy!
Notes
- Chill the Batter: As I mentioned earlier, refrigerating the batter for a short time before baking can result in a moister and more tender cornbread.
- Line or Grease: Line your muffin tin with muffin cups or spray with cooking spray for easy removal.
- Preheat Your Oven: Ensure your oven is fully preheated before placing the batter inside. This helps achieve the proper rise and texture.
- Adjust Baking Time: Baking times can vary based on the size of your baking pan, your oven's accuracy, and even the addition of mix-ins. Keep an eye on the oven as the cornbread bakes and perform the toothpick test to determine doneness.
- Store Properly: If you have leftovers, store them in an airtight container or wrap them tightly with plastic wrap to maintain freshness and prevent drying out.
Nutrition
Calories: 314kcal
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