This cornbread recipe is a Boston Market copycat. It tastes more like cake than cornbread, but because it’s called cornbread you can get away with eating cake with dinner!
This Boston Market Cornbread copycat is a recipe I printed off the internet many years ago. Probably around the time I discovered you could print recipes off the internet. Boy was that a great discovery! I must have printed a gazillion of them. I continuously weed out my recipe collection (or I would drown in them) and this is one of the few surviving recipes from that time period (must have been the mid 90s).
I absolutely love Boston Market’s cornbread.
And why do I love it so much? Because it’s not really cornbread. It’s cake passed off as cornbread.
Who doesn’t like cake that can be eaten with a meal instead of after?
These corn muffins are super sweet, buttery, and oh so delicious! They have more similar in consistency to cake than cornbread. I love them with some super spicy Five Alarm Chili.
This recipe only has 5 ingredients (plus water) so it is super easy and quick to make. It makes a huge batch, but you can freeze half of them or cut the recipe in half.
If you like really sweet cornbread, you will love this recipe 🙂
- 2 boxes Jiffy corn muffin mix
- 1 box butter flavored cake mix
- 5 eggs, lightly beaten
- 2/3 cup milk
- 1 1/3 cups water
- 1/2 cup butter, room temperature
- Preheat oven to 350 degrees and grease 24 muffin cups or 8 mini loaf pans.
- Place dry ingredients in a large bowl and mix together.
- Add remaining ingredients and mix well. Pour batter into prepared pans
- Bake for 25 to 30 minutes, or until golden brown on top and toothpick inserted in center comes out clean.
- Allow to cool slightly before removing from pans.
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Recipe Source: You can find this recipe all over the internet. Not sure who the original source is.
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