Boston Market Cornbread Recipe
Boston Market cornbread is a wonderfully fluffy and sweet cornbread that blurs the line between cake and traditional cornbread. You may wonder if it’s cake or cornbread, and the answer is both! This Boston Market sweet cornbread disappears quickly when served, combining the best elements of moist cake and classic cornbread into one irresistible treat that will have everyone asking for the recipe.
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Why this recipe works
Hands down, this is my favorite way to make cornbread. The Boston Market cornbread is a sweet cornbread that always gets completely eaten when served. The first time I brought this to a family dinner, it was gone in a hot minute. The secret lies in combining two beloved boxed mixes to create something that tastes exactly like the restaurant version but can be made easily at home.
The secret behind this sweet cornbread
This recipe is not made from scratch. Over the years, I’ve never been able to recreate this unique flavor starting with basic ingredients. Boxed mixes provide the perfect base for this recipe, delivering consistent results every time. For this copycat version, Jiffy cornbread mix and yellow cake mix combine to create the signature, cake-like texture that makes Boston Market’s cornbread so special.
Ingredients you will need
Here’s a list of what you need:
- Jiffy Corn Muffin Mix – Provides the classic cornbread flavor and texture base
- Jiffy Golden Yellow Cake Mix – Adds sweetness and creates the signature cake-like consistency
- Large eggs – Bind the ingredients together and add richness and structure
- Milk – Creates moisture and helps develop the tender crumb
- Water – Helps achieve the perfect batter consistency for even baking
How to prepare this cornbread
- Preheat the oven to 350 degrees.
- Mix both boxes according to the package directions, then combine the batters in a large bowl.
- Alternatively, you can place all ingredients in a large bowl and mix until combined.
- Fill a prepared 8 x 8-inch baking dish with the batter.
- Bake at 350 degrees for approximately 30 minutes or until the top is golden brown. You can test for doneness by inserting a toothpick to the center of the cornbread, and if it comes out clean, it is done. If not, cook for an additional 2 to 3 minutes and test again.
Recipe variations
13 x 9-inch pan
- Use two boxes of Jiffy mix cornbread mix and one box (15.25 ounces) of yellow cake mix.
- There may be additional ingredients needed. Check the yellow cake mix package.
- Use the deepest pan you have and fill it only 3/4 of the way full. If you do not do this, it may overflow the pan.
- You may also want to pour the batter into mini loaf pans for a more authentic restaurant experience. You could also pour the batter into cupcake pans or muffin pans.
- You can test for doneness by inserting a toothpick into the center of the cornbread, and if it comes out clean, it is done. If not, cook for an additional 2 to 3 minutes and test again.
This makes sweet cornbread with a cake-like texture. If you have never tried this, it is lighter and sweeter than typical southern cornbread.
How to serve
I like to serve this with plenty of softened butter while it is still warm. You could make this in muffin cups if you want; they will take about 19 to 20 minutes to bake. This is the best copycat recipe for Boston Market cornbread around!
Storage & Reheating Instructions
- Refrigerator Storage: Store leftover cornbread in airtight containers at room temperature for 2-3 days for the best texture and flavor.
- Reheating Method: Warm individual pieces in a microwave for 15-20 seconds or wrap in foil and heat in a 300°F oven for 5-10 minutes.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Love Boston Market? Try these copycat recipes!
- Boston Market Meatloaf
- Boston Market Creamed Spinach
- Boston Market Sweet Potato Casserole
- Boston Market Macaroni and Cheese
- Garlic Dill New Potatoes
- Boston Market Squash Casserole
More Cornbread Recipes
- Cornbread Dressing
- Cornbread Recipe with Sour Cream
- Luby’s Jalapeno Cornbread
- Mexican Cornbread Casserole
Be sure to check out more of my easy bread recipes and the best restaurant copycat recipes here on CopyKat.com!
Plus you’ll get great new recipes from us every week!
Boston Market Cornbread
Ingredients
- 1 8.5 ounce box Jiffy Cornbread Mix
- 1 9.0 ounce box Jiffy Yellow Cake Mix
- 1/2 cup water
- 1/3 cup milk
- 2 eggs
Instructions
- Preheat the oven to 350 degrees.
- Mix both boxes according to directions, and combine the batter. I generally use a large mixing bowl, and add both boxes together, and add the other ingredients all at once.
- Fill an 8 x 8-inch pan with the batter.
- Bake at 350 degrees for approximately 30 minutes.
Best ever, easy.
Best ever, easy. I added 1/4 cup of honey to each batch. Of course this is my own choice.
Made mini muffins for a birthday celebration as they were serving Chili. Times the batch by 4 and got about 160 mini muffins.
It tastes just like Boston Market I am going to try making it again for the second time tonight. I lost the first recipe highly recommend. I also recommend buying the book copycat.
I made this with yellow cake mix & 2 jiffy – it turned out Great, however, it was not really as “sweet” as Boston Market’s – is there any way to make it sweeter without ruining it? I don’t think adding sugar is the answer……. but I just don’t know
Not sure than adding sugar to the recipe. Maybe you can start with a tablespoon or so of sugar.
I just tried it with a 1 to 1 and it was almost perfect. If you are doing 2 to one maybe add a small amount of creamed corn to add the sweetness you are looking for. Just make sure to keep an eye on cooking time with the added liquid.
If I’m not mistaken, BM spread honey on top when done
Really enjoyed this cornbread. I served it with butter and honey.
Doesn’t Boston Market’s version have actual corn chunks in it? Just trying to figure out how to get a more accurate version, if possible. Any ideas?? I probably shouldn’t use cupcake liners either right, in order to get the edges crispy? do I need to change the cooking time if I’m doing cupcake size versus baking a whole sheet?
I don’t recall the cornbread having any chunks in it. So I don’t know how to make that more accurate. I really felt the recipe was fairly close.
The recipe directions have the baking time listed. I hope this is helpful for you.
It was Kenny Rogers restaurants that had corn in it.
I have been making this recipe for my family for couple years now and they love it, thank you for sharing
So make the corn bread per box and the cake mix per box and then combine the two mixtures?
If you are using Jiffy mix (cake and cornbread) 1 box of each. IF you are using regular boxed cake mix it’s 1 box of cake mix, and 2 boxes of jiffy corn bread mix.
This is much go to cornbread. Totally awesome.
Can it be made dairy and soy free
I’ve never had anything Boston Market. I’m just looking for a good corn bread recipe after eating at a small diner in South Carolina. Thanks Stephanie for all the great recipes.
Boston Market cornbread is probably the best corn bread you can eat
Going to use 3 boxes of corn muffin mix with one cake mix for a less cakelike texture.
Hi Stephanie I want to try your cornbread recipe but how many eggs do I use and do I use butter in the mix
The box mix has the ingredients on it, I think it will take no more than 4 eggs. I do not think there is any butter used in the recipe.
Can you tell me the ounces in a box of Jiffy Mix Cornbread Mix and the box of Jiffy Mix Yellow Cake Mix I’ve never really cooked so am pretty ignorant but I want to make this. My friends
will faint when I serve it.
The cornbread is 8.5 ounces, their cake mix is 9 ounces.
Hi Stephanie can you please help me, I am in charge to do the dessert . What dessert is good with BBQ ribs, please
I would try whatever you like best. For me BBQ ribs mean summer so that I would do a homemade ice cream.
This was a disaster. Cornbread stuck to the pan. Ended up scraping it up out of the pan in little pcs. I’ve been making cornbread for years. Nothing like this ever happened. The Jiffy cake mix box said to line the pan with wax paper. I’ll have to try that next time.
Made them today but did not have yellowcake mix
So I subsuted it with yellow mix. In fudge marble from ducan Hinz
They still tasted like corn muffins
Well they should have some corn muffin taste. How did it go with the fudge marble?
You used a marble fudge cake mix with a corn muffin mix? Really……..
I used to make the cornbread for Boston Market. This is good but doesn’t taste anything like the real thing; it is much too cake-like. I will try making it with half a box of cake mix and 2 boxes of Jiffy next time.
Interesting, well I appreciate your suggesiton.
Hi can you share the recipe? I live in Australia and don’t have Boston Market here any more and don’t have those jiffy mixes available here either. Thanks
Funny then why try this one if you know the real one??
So how do you make BOSTON MARKETS cornbread?
Maureen, did your company actually make the cornbread mix for Boston Market? May I ask who it was?
I use butter yellow cake insured and it’s amazing
Oh yeah, I love the butter yellow cake mix.