Tippin’s Cornbread is sweet, soft, and a family favorite. This special cornbread stands out with its unique texture achieved by the combination of Jiffy yellow cake mix and cornmeal. The cake mix imparts a delightful sweetness, setting this recipe apart from traditional southern cornbread. It’s the best homemade cornbread to enjoy on any day.
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What makes Tippins cornbread so good?
If you grew up dining at Tippin’s restaurant and relishing their cornbread, you probably recall how moist and delectable it was. The recipe includes rich butter and milk, which give it a tender crumb.
Also, the Jiffy cake mix adds a delightful sweetness and texture to the cornbread. It is the key to replicating a cornbread that tastes like it came straight out of Tippin’s kitchen! Enjoy this cornbread paired with honey butter, just like at the restaurant!
Why you’ll love this recipe
If you enjoy the sweet flavor of Boston Market’s cornbread, this recipe will remind you of a heartier version that will satisfy your craving for home-baked comfort food. Instead of using both cake mix and cornbread mix, this recipe utilizes yellow cake mix and cornmeal instead.
There’s no need to search for special ingredients, as this recipe takes advantage of kitchen staples. Also, the Jiffy cake mix can be mixed by hand if needed, which is always convenient if you don’t have an electric mixer!
Once your cornbread is ready, you’ll have a world of opportunities for serving it because it’s incredibly adaptable. You can serve it with a weeknight dinner, impress your friends at a potluck, or snack on it with some whipped butter in the afternoon.
Ingredients
Here’s what you’ll need for copycat Tippins cornbread:
- Jiffy Golden Yellow Cake Mix
- Large Eggs
- Water
- Yellow cornmeal
- All-purpose flour
- Baking powder
- Butter
- Milk
How to make Tippins cornbread at home
- To prepare for baking, preheat your oven to 400°F and grease your pan.
- Follow the package directions to combine the cake mix, egg, and cold water. Gently incorporate the ingredients without beating air into the mixture.
- Place the cornmeal, flour, and baking powder in a separate large bowl.
- Add the milk and melted butter to the dry ingredients.
- Stir to combine the dry and wet ingredients.
- Gently fold the cornmeal mixture into the cake batter.
- Pour the batter into the prepared pan.
- Bake the cornbread until set and golden brown.
- Slice the cornbread and serve it warm or at room temperature.
What to serve the cornbread with
Enjoy this sweet cornbread with hearty stews and chilies. They’re perfect for dipping the cornbread in, creating the ultimate sweet and savory combination. Or, if you’re not into soups, enjoy a plate of baked or fried chicken, greens, and moist cornbread.
And, of course, nothing beats warm cornbread with butter and honey that amplifies the sweet notes in the baked good.
How to store leftover cornbread
For best results, wrap the homemade cornbread in plastic wrap and put it in a sealed bag or container. I personally like storing mine at room temperature since I find that the refrigerator can dry it out. However, if you need more time to enjoy it, you can keep it in the fridge or freezer!
How long will it last?
If you store it at room temperature, it will last roughly three days; in the refrigerator, it can last up to a week.
Meanwhile, this cornbread lasts three months in the freezer, so you can stock some for the next time you make chili.
Love cornbread? Try these recipes!
- Boston Market Cornbread
- Chicken Cornbread Casserole
- Mexican Cornbread Casserole
- Sour Cream Cornbread
Favorite restaurant bread recipes
- Church’s Biscuits
- Cracker Barrel Biscuits
- Crazy Bread (Little Caesars)
- Domino’s Garlic Bread Twists
- KFC Biscuits
- Olive Garden Breadsticks
- Red Lobster Biscuits
- Saltgrass Steakhouse Shiner Bock Beer Bread
- Texas Roadhouse Rolls
Check out more of my easy bread recipes and the best copycat restaurant recipes on CopyKat!
Tippin’s Cornbread
Ingredients
- 1 package Jiffy yellow cake mix
- 2 eggs divided use
- 1/2 cup cold water
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1/4 cup butter melted
- 1 cup milk
Instructions
- Preheat the oven to 350°F. Grease two 8-inch pie pans or a 9x13x2-inch baking pan.
- Using an electric mixer on low speed, blend the cake mix, 1 egg, and water until moistened. Beat on medium speed for 3 to 4 minutes. Do not overbeat.
- In a separate bowl, mix the rest of the ingredients together, including the remaining egg. Gently fold the mixture into the cake batter.
- Pour the batter into the prepared pans and bake for 30 minutes or until the top is lightly browned.
I live in Canada and can’take buy Jiffy cake mix. What can I use Instead?
Linda
I would use a cornbread mix that is on the sweeter side.
Any cake mix will work, about nine ounces worth.
By any chance do you have Whistle Junction rest. Corn bread recipe?
You can buy several of their signature soups and pies at area grocery stores. Mostly the ones owned by Ball’s Foods. Some Price Choppers and Some Sunfresh Stores. There is a factory that makes them off of Kansas Ave in Kansas City, KS.
This was good! I’m not a fan of sweet corn bread but I did like this version.
I worked there in high school,and made this. It was pills bury sweet style cornbread mix in 25# bag. This was about the only thing not made from scratch.
I worked there in college. I worked at the Noland Rd. restaurant in Independence MO. You didn’t happen to confiscate the broccoli soup recipe did you? I teach high school Foods and Nutrition and I’d really like to have the kids make broccoli soup and let’s face it, Tippin’s was the best.
I don’t have their broccoli soup recipe 🙁