If you have tried Disneyland Cornbread, you are going to love this recipe, it is spot on.
Disneyland is notorious for having some of the best food. But seriously, one of my favorite parts of the whole Disney experience is the smells you smell as you walk around the park.
This recipe is identical to the Disneyland recipe. Most cornbread is super gritty from the corn (which is still yummy), but this cornbread has a really smooth texture and is almost cake-like . . . (bonus: there is a cake mix in the recipe!).
Disneyland’s Sweet Cornbread Recipe was a huge hit with my family and is the perfect compliment to any BBQ dinner or even chili.
Disneyland’s Sweet Cornbread is a great recipe for families and big crowds. This copycat recipe is the best way to recreate the classic cornbread you can find at the Walt Disney World parks. It’s a delicious way to enjoy a crowd pleaser with a unique twist. The recipe is simple and easy to make with just a few ingredients.
Ingredient Notes
- Yellow cake mix
- Jiffy corn muffin mixes
- Ingredients called for on the back of the corn muffin mixes
- Ingredients called for on the back of the cake mix
How to make Disneyland’s Sweet Cornbread
- Preheat oven to 350 degrees. Spray a 9×13″ baking pan with non-stick cooking spray and set aside.
- In a large bowl, dump in all three boxes of dry mixes (the 1 cake mix and the 2 corn muffin mixes). Add in the ingredients called for on the back of the cake mix box (usually 3 eggs, water, and oil). Now add in the ingredients called for on the back of each corn muffin mix (usually 1/2 cup milk and 1 egg per box).
- Mix all the ingredients together until completely combined (but try not to over-mix). Pour batter into prepared pan and bake for 28-33 minutes or until a toothpick stuck into the center of the cake mix comes out clean.
- Serve warm with butter and honey.
Storing and Other Tips
Cool to room temperature then store in the fridge in a airtight container.
This sweet cornbread can be reheated in the oven at 350 F for 5 to 10 minutes.
Cornbread can be frozen for up to two months if properly wrapped. Let cornbread cool completely and don’t cut. Use plastic wrap to tightly wrap the cornbread. Wrap it again with aluminum foil. Let completely thaw before reheating.
More Disneyland Copycat Recipes You’ll Enjoy
- Disneyland’s Copycat Peanut Butter Cookies
- Homemade Disneyland Dole Whips
- Disneyland Snickerdoodle Cookie
- Disneyland’s Chocolate Peanut Butter Sandwich
Disneyland’s Sweet Cornbread
Ingredients
- 15.25 ounces yellow cake mix, (1 box)
- 17 ounces Jiffy corn muffin mix, 2 (8.5 oz boxes)
Instructions
- Preheat oven to 350 degrees. Spray a 9×13" baking pan with non-stick cooking spray and set aside.
- In a large bowl, dump in all three boxes of dry mixes (the 1 cake mix and the 2 corn muffin mixes). Add in the ingredients called for on the back of the cake mix box (usually 3 eggs, water, and oil). Now add in the ingredients called for on the back of each corn muffin mix (usually 1/2 cup milk and 1 egg per box).
- Mix all the ingredients together until completely combined (but try not to over-mix). Pour batter into prepared pan and bake for 28-33 minutes or until a toothpick stuck into the center of the cake mix comes out clean.
- Serve warm with butter and honey.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I’m going to try and make this on Friday!!
This sounds so much like Marie Callendar’s cornbread, which I’ve always loved.
I got all excited when I saw this recipe on a friend’s Facebook feed because I love drizzling a little honey on my cornbread. But I was disappointed when I clicked on the link and saw the cornbread was made with all processed foods! Is it possible to get the same results with flour, cornmeal, etc? Could I add honey to a cornbread recipe or would I have to eliminate a liquid and sugar?
Yum – thank you
I just use the recipe on the corn meal box and replace the flour with yellow cake mix.
I doubled this and put it in a big 24 x8 inch aluminum pan so I can put n warming oven how long would it have to cook I am cooking for 100 people I put it in for 35 and it is still shaking in the middle
Use half the recommended yellow cake mix, softened butter instead of the oil, and 1/4 cup of agave sweetener and you’ll find this recipe works much better.
Lee, if you half the cake mix, do you also half the remaining ingredients on the box?
This recipes has been around for 15 years thru the secret recipe cookbooks.Always great tasting and easy. I keep this mixes handly in pantry all winter.
Love this recipe.
FYI, even though Big Thunder Ranch is gone forever. ? The BBQ has just relocated to RiverBelle Terrace. Only drawback, no more all you can eat
What would be the cooking time if you made this recipe as muffins in a regular size muffin tin? Would you fill half full or up to the top? thanks….
Muffins are usually filled 1/2 to 2/3 full in the muffin tin. We have not made these in muffin form so you will need to watch closely as to how long to cook them for.
I made this tonight and it was so so so good! I made the Jiffy Cornbread Muffin Mix from scratch, but omitted the sugar and it was plenty sweet enough.
I love Marie Callenders’ cornbread, which is sweet as well. The Disneyland cornbread and Marie Callenders’ cornbread are very similar.
This recipe produces 16-20 servings. There’s only 3 adults and no kids in my family so I was happy to bake half the batter in mini paper loaf liners to give to neighbors hot from the oven. They certainly didn’t complain ?
So I make a smaller version of this using 1 jiffy yellow cake mix and 1 jiffy cornbread mix. Its a recipe on the Jiffy site. It can be hard to find the cake mix so we order 6 at a time from Amazon. Its basically the same. We love it having been big fans of Marie calendars but they closed in Washington state. Its been 20 years since I was Disneyland. We just use a 8″ cake pan to make cornbread in.
How long would it take to cook muffins?
Actual Recipe for Big Thunder Cornbread:
Ingredients:
1 cup granulated sugar
½ cup salad oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup milk, divided
2 cups all-purpose flour
2 teaspoons baking powder
½ cup cornmeal
Directions:
Combine sugar, oil, eggs and vanilla extract and mix on medium/high for 2 minutes. Add ⅔ cup milk and mix until well blended.
Add the flour and baking powder. Mix until well blended, about 4 minutes, scraping bowl frequently.
Preheat oven to 375 degrees Fahrenheit.
Add ⅓ cup milk and cornmeal. Mix for 5 more minutes.
Pour into a greased 9×13 inch pan. Bake until toothpick inserted into center comes out clean, about 22 to 28 minutes.
The ingredients list ONE box of Jiffy cornbread mix.
The instructions refer to TWO. Which is it please?
It’s 2 boxes of Jiffy cornbread mix. They are 8.5 ounces each – so 2 would equal 17 ounces. Hope this helps.
This recipe has locked me on this site
It’s one of our favorite cornbread recipes!
Can I substitute Famous Daves Cornbread Mix in lieu of Jiffy?
Sure, if it’s similar to the Jiffy mix you should be fine.
I really wanted to make this but the ads completely cover the ingredients.
I live in Utah too! I’ve been making this recipe as long as I can remember. My grandma had an old french recipe book from her mom so, it’s at least 125 years old and I have it. So that’s where we got the start of this recipe. I make it to go with chili, soups and I crumble it on top of my homemade mac and cheese. Thank you for sharing the recipe with everyone else.
Does it still have cornbread taste just smooth not gritty
Yes, it’s more like the texture of cake. So smooth over gritty.
Preheat oven to 400 but lower the temp to 350 just before baking.
Fill cupcake liners almost to the top with the batter.
Bake 20 minutes.
Yields 24 muffins.
Replace half of the water with milk and the other half of the water with sour cream.
Replace oil with melted butter.
Almost as good as Famous Dave’s.
Has anyone tried scaling down the recipe where a retired couple can have this cornbread without making enough for a crowd? Maybe combine the dry ingredients first, then pull out 1-2 C of mix and just add 1 egg, couple TBS oil, and 1/3 C milk?? I would really like to try this, but only need a small 5” skillet full to make a meal for us.
We have made this for many yesrs and enjoy it. Please emphasize to use a deep 9×13 pan. One year we asked a bunch of volunteers at our church to make several pans to serve at a church dinner. Some of the women went to the dollar store and bought disposable foil pans. The sides were barely an inch high. Needless to say, the nixture over-flowed while baking. There were a lot of unhappy people!
Thanks for your recipes!
I made this per the instructions and baked in a 9×13 pan but after 30 minutes it’s still jiggly and completed raw in the center. I’m winging it now to see if it will still bake evenly, but I’d say it almost requires twice the time to bake at this point.