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Cornbread with Yellow Cake Mix

A simple and heartwarming cornbread recipe made with yellow cake mix, perfect for gatherings and nostalgic moments.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Side Dish, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Cornbread
  • 1 box yellow cake mix (15.25 oz) Can use any box cake mix if needed.
  • 1 cup cornmeal
  • 1 cup milk (or non-dairy alternative)
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup sweet corn (optional) For added texture.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 9×13 inch baking dish with cooking spray or butter.
  3. In a large mixing bowl, combine the yellow cake mix and cornmeal, and stir until well blended.
  4. In a separate bowl, whisk together the milk, vegetable oil, and eggs until smooth.
  5. Gradually add the wet mixture to the dry ingredients, stirring gently to combine into a smooth batter.
  6. If using, fold in the sweet corn for added texture.
  7. Pour the batter into the prepared baking dish and spread evenly.
Baking
  1. Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
  2. Let the cornbread cool in the pan for about 10 minutes before cutting into squares and serving warm.

Notes

Add-ins can include cheddar cheese, jalapeños, or herbs for variation. Store leftovers in an airtight container for up to 3 days. Can freeze unbaked batter for later use.