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, as everyone loves the taste.
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Table of Contents
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 the Recipe
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 work together to create the signature sweet, cake-like texture that makes Boston Market’s cornbread so special.
Boston Market Cornbread Ingredients
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 Make Boston Market Cornbread
- Preheat the oven to 350 degrees.
- Mix both boxes according to package directions and combine the batters in a large bowl.
- Alternatively, you can place all ingredients in a large bowl and mix until combined.
- Fill an 8 x 8-inch prepared 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.
Boston Market Cornbread Recipe Variation
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 this Boston Market Style Cornbread
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 best texture and flavor.
- Reheating Method: Warm individual pieces in microwave for 15-20 seconds or wrap in foil and heat in 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
- Black Eye Pea Cornbread
- 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!
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.
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?
I bet you could freeze the final baked product.
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.
i freeze corn bread all the time
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! 🙂
This really works out amazingly well. I haven’t changed this recipe in almost 20 years 😉
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!
It sounds like this is a winner!
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!
I’m looking for Dallas BBQ corn bread recipe
Thank you for your suggestion.
Really? Can this even be called a recipe?
Sure, I call it a recipe. What would you like for me to call it?
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!
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.
It is really sweet corn bread, it’s like that at the Boston Market too.
This is a sweet corn bread, as it is in the restaurant.
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
PamCakes, that is fantastic, I love it when people want the recipe.
You mix it per box instructions….
Where is the corn in the above recipe?
It’s in the corn bread mix.
what an idiot
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.
Are you suggesting to add additional sugar to boxes of Jiffy mix?
I am a big fan of Jiffy corn bread mix. I think it has tainted my view of how corn bread should taste.
Great recipe…….good cornbread!
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
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.
How much liquid and or eggs do you use?
How much liquid and or eggs do you use?
How much liquid and or eggs do you use?
Sorry just read more carefully
Sorry just read more carefully
Sorry just read more carefully
do you have a more made-from-scratch version?
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.
Stephanie.. This is delicious! This tastes just like Boston Market! Just what I wanted and the recipe say. Copycat Boston Market Cornbread.
Thanks 😉 I was hoping to get a second opinion on that, I don’t think I could do it from scratch any more closely.
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!
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.