Yields: 12 servings
Prep time: 5 minutes
Cook time: 25 – 30 minutes
Ingredients:
- 2 (8.5 ounce) boxes Jiffy corn muffin mix
- 1 (18 ounce) box butter recipe yellow cake mix
- 5 large eggs
- 2/3 cup milk
- 1 1/3 cup water
- 1/2 cup butter, softened
Equipment:
- Large mixing bowl
- Whisk or electric mixer
- 9×13 inch baking pan
- Cooking spray
Instructions:
- Preheat oven: Preheat your oven to 350 degrees F (175 degrees C). Grease your 9×13 inch baking pan with cooking spray.
- Combine dry ingredients: In the large mixing bowl, combine both boxes of Jiffy corn muffin mix and the box of butter recipe yellow cake mix.
- Add wet ingredients: Add the eggs, milk, water, and softened butter to the dry ingredients.
- Mix thoroughly: Whisk the ingredients together by hand or use an electric mixer on low speed until just combined. Be careful not to overmix the batter.
- Pour and bake: Pour the batter into the greased baking pan. Bake for 25-30 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cornbread cool slightly in the pan before serving warm.
Tips:
- Don’t overmix: Overmixing can make the cornbread tough.
- Room temperature ingredients: Using softened butter and room temperature eggs will help the ingredients blend together more easily.
- Variations: For a little extra sweetness, you can add a couple of tablespoons of honey to the batter.
Enjoy your taste of Boston Market!
