Cornbread Cake
This Cornbread Cake blends Jiffy Corn Muffin Mix and Butter Golden Cake Mix to create a moist, sweet, and buttery dish. Perfect as a side or snack, it's simple, flavorful, and always a crowd-pleaser.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 8.5-oz boxes Jiffy Corn Muffin Mix (prepared according to package directions)
- 1 15-oz box Duncan Hines Butter Golden Cake Mix (prepared according to package directions)
- 1 Tbsp salted butter
Instructions
- 1
Preheat your oven to 350°F and place a rack in the center and oil your baking dish(es) with baking spray or vegetable oil.
- 2
Grab two large bowls. In one make the cake batter according to package directions, and in the other make the corn muffin batter (both boxes of it).
- 3
Pour half of the cake batter into the bowl of corn muffin batter and use a silicone spatula to fold them together, gently. Fold in the remaining cake batter, then pour all of the batter into the greased baking vessel - or evenly between them if using more than one.
- 4
Bake in the center of the oven for 25-30 minutes, until a toothpick inserted in the center comes out clean and there's not much jiggle to it.
- 5
Once the cornbread is done baking, rub the salted butter over the entire top of the surface. Dassit!