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I love cornbread . . . but sometimes when I make it, it is so crumbly that is just falls apart. I came across this recipe and knew that I had to try it when I saw that the main ingredient was a cake mix. It still has the delicious taste of cornbread, just a little sweeter and less crumbly.
My kids LOVE them- we make regular-size and mini-size muffins and they are a huge hit for any meal of the day!
Sweet Cornbread Muffins
Source: Our Best Bites
1 yellow cake mix
2 Jiffy cornbread mixes
Oil, milk, and eggs according to package directions (on all 3 packages! I think I ended up using 5 eggs)
1. Preheat oven according to directions on cake mix box.
2. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to all 3 package directions (replace all water with milk). Mix together according to cake mix directions.
(This recipe makes a TON of muffins- I think that I made 12 regular-sized muffins and about 48 mini-sized muffins. If you want to make half a batch, you can try and split the cake mix in half . . . but then you have half of a cake mix left. I usually freeze my extra muffins in meal-sized portions and pull them out as I need them. I just put the muffins in a Ziploc bag after they cool down and throw them in the freezer. If you wanted to, you could make 12 regular-sized muffins and pour the rest of the batter in a 9x13" pan . . . just bake according to the directions on the back of the cake mix package.)
3. Bake muffins (or cornbread cake) according to the directions on the back of the cake mix package (about 20-22 minutes for regular-sized muffins and 12 minutes for mini-sized muffins).
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