Boston Market cornbread is a wonderfully fluffy and sweet cornbread. You will wonder if the Boston Market Cornbread is cake or is it cornbread? Well, I am here to tell you, the Boston Market cornbread is both. This Boston market cornbread will go very quickly when served.
Boston Market Cornbread
Hands down this is my favorite way to make cornbread. The Boston Market Cornbread is a sweet cornbread that always getts eaten up when it is served. The first time I brought this to a family dinner it was eaten up in a hot minute.
This recipe is not from scratch. Over the years I have never been able to recreate this unique flavor from scratch. Boxed mixes provide the base of this recipe. For this recipe, Jiffy cornbread and cake mixes are used. I have found Jiffy mix to be available at most grocery stores. I always pick up a few extra during the holidays, as they are always on sale then.
Recipe Variations
8 x 8-inch pan
To make this recipe you can simply pour the content of both boxes of the mix into a bowl. Now you will add all of the required ingredients on the directions on the box into the bowl. This recipe makes am 8 x 8-inch pan.
13 x 9-inch pan
Use 2 boxes of the Jiffy Cornbread mix, and 1 box (15.25 ounces) Yellow cake mix. Note: Use the deepest pan that you have, and fill the pan only 3/4 of the way full. If you do not do this, it may over-fill the pan.
This produces a cake-like sweet treat. If you have never tried this, you will find this a light, sweet, cake-like cornbread.
Love the Boston Market? Try these copycat Boston Market recipes
Boston Market Meatloaf
Boston Market Creamed Spinach
Boston Market Sweet Potato Casserole
Boston Market Macaroni and Cheese
Boston Market Garlic Dill Potato Wedges
Boston Market Squash Casserole
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Boston Market Cornbread
Ingredients
- 1 8.5 ounce box Jiffy Mix Cornbread Mix
- 1 9.0 ounce box Jiffy Mix Yellow Cake Mix
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.
Tessa says
love these, but in my house we are just two people and we always have so much leftover. can they be frozen for other dinners?
stephaniemanley says
I bet you could freeze the final baked product.
Tterry says
I put the leftover muffins in a freezer bag and froze them last year. They lasted for months easily. I just took as many out as needed and microwaved them until warm. They were delicious. They would probably even better if you wrapped each one with saran type wrap first and then put them in the freezer bag.
Cindy says
i freeze corn bread all the time
Georgia says
I was pleasantly surprised that the cake mix didn’t overpower the corn bread mix. It still tasted like corn bread but with the sweetness and fluffiness of a cake. Thanks for sharing! 🙂
stephaniemanley says
This really works out amazingly well. I haven’t changed this recipe in almost 20 years 😉
Georgia says
Made these yesterday as a last-minute Thanksgiving side and they were delicious! I used half of a box of regular cake mix since I only had 1 box of Jiffy cornbread mix. Still turned out great and I will be making them again next year!
stephaniemanley says
It sounds like this is a winner!
Dottiepark says
This is excellent and very much like Boston Market’s cornbread! Worth going to the store on T’giving to get the mixes. I subbed out some creamed corn for some of thew water and added a bit of brown sugar as others suggested…baked them as mini-muffins. The mixes are inexpensive so i will buy more and tinker with them myself! Thanks!
Mo says
I’m looking for Dallas BBQ corn bread recipe
Stephanie says
Thank you for your suggestion.
MinkDeaner05 says
Really? Can this even be called a recipe?
stephaniemanley says
Sure, I call it a recipe. What would you like for me to call it?
Betty says
I added a 1/2 cup of corn meal and 1/2 of brown sugar to the mixture. It added more of a corn taste with a bit more sweetness to it. Otherwise its a quick and simple recipe that tastes great!
Azloschi says
I made this with one box jiffy mix cornbread and one box yellow cake mix. My family wanted to know why I was serving birthday cake with the chili! We couldn’t taste the corn flavor.
Stephanie says
It is really sweet corn bread, it’s like that at the Boston Market too.
stephaniemanley says
This is a sweet corn bread, as it is in the restaurant.
PamCakes says
I am a lunchroom lady at a middle school and all us cafeteria ladies all bring a few covered dishes to add to our Thanksgiving meal and I brought this and it was a keeper. Several wanted the recipe and some have never even eaten at Boston Market. So today I am taking to my in laws which has like 75 people. I made a HUGE pan…. a real treat but do suggest bring on the BUTTER! LOL
Stephanie Manley says
PamCakes, that is fantastic, I love it when people want the recipe.
School Baker says
You mix it per box instructions….
School Baker says
Where is the corn in the above recipe?
stephaniemanley says
It’s in the corn bread mix.
Rangerguy says
what an idiot
James Krot says
My only suggestion a 1/4 cup of brown sugar per box of corn bread gives it a little more sweetness, I find that people don’t like the Jiffy mix out of the box if you are doing the mix by itself then add 1/3 cup of sugar per box.
Stephanie says
Are you suggesting to add additional sugar to boxes of Jiffy mix?
Stephanie Manley says
I am a big fan of Jiffy corn bread mix. I think it has tainted my view of how corn bread should taste.
Michael says
Great recipe…….good cornbread!
Shoni says
I’m a terrible cook with no kitchen instincts. Somehow, I’ve gotten myself into agreeing to make corn bread for about 80 people. I love love love the simplicity of your Boston Market recipe. I’m just wondering, would I have a chance of success if I multiplied the recipe several times and cooked it in two big disposable lasagna type pans? Are there any changes you would make if preparing such a large quantity? Any thougnts on how I can get the bread to cook evenly (not burn on the edges before the center cooks through – in those big pans)? Any tips would be sincerely appreciated.
Shoni
Stephanie Manley says
Honestly, I wouldn’t vary this any, unless I could test it. I would just suggest making several pans as directed. This way we will both know you will get the most evenly cooked corn bread.
Razzms says
How much liquid and or eggs do you use?
Razzms says
How much liquid and or eggs do you use?
Razzms says
How much liquid and or eggs do you use?
Razzms says
Sorry just read more carefully
Razzms says
Sorry just read more carefully
Razzms says
Sorry just read more carefully
Tracy Keadle Miller says
do you have a more made-from-scratch version?
Anonymous says
I don’t have a more scratch version, after much practice, this tasted spot on, so I left this one as written. I couldn’t do a better job.
working2pay says
Stephanie.. This is delicious! This tastes just like Boston Market! Just what I wanted and the recipe say. Copycat Boston Market Cornbread.
stephaniemanley says
Thanks 😉 I was hoping to get a second opinion on that, I don’t think I could do it from scratch any more closely.
Lindsey says
I made these once in a cake pan and did not like how they turned out. They wouldn’t bake evenly and just fell apart when I cut it into squares. The next time I made them in my cupcake pan and they turned out 10x better. I just can’t get enough of these little treats! I would say they are more of a cake then cornbread, but who really cares!
Casey says
Stephanie you are brillant! I made this for a dinner party and received outstanding reviews. Who would of thought it could be so easy? Thanks.