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 🙂
Boston Market Style Cornbread
Ingredients
- 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
Instructions
- 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.
Nutrition
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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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I was craving BM cornbread but ours closed down.. This recipe hit the spot ! it did however make ALOT of mix, what’s your suggestion for splitting 5 eggs in half? I plan on making this for thanksgiving this year 🙂 Thanks!
My husband goes to Boston Market for the cornbread. I always joked that they were tiny cakes not muffins. Turns out I was right!
These taste very similar to Boston Market cornbread, and absolutely delicious. I like to eat them warm with a little butter. My toddler is currently devouring one.
Recipe is perfect. No changes needed.
Thank you so much for putting this out into the world!
Wow …better than BM, definitely a lil more cakey than CBready..but I’m not complaining..these r abso fab..I only had jumbo eggs, so that’s what I used, I got a huge ammt tho..36 total..I added some pumpkin pie spice to last 6..even they r yum! TY..
Oops , and I used 2 cups of half n half, no water!
I make this cornbread almost every year for Thanksgiving and it’s a family favorite. I’ve tried making other cornbread recipes but I always end up coming back to this one. I try to avoid using box mix when I can, but you can’t beat the simplicity and sweetness of this cornbread. It’s like eating cake for breakfast/lunch/dinner 🙂 also it tastes very similar to BM! Thanks for sharing!
Tastes nothing like Boston Market corn bread. But it is still good! I saw on another site, their recipe for BM corn bread used butter yellow cake. Worth a try next time.
Glad you liked it. I will have to look for that recipe and try it. 🙂
My husband would love these cornbread muffins because he likes sweet cornbread. I can make them and keep them in the freezer for him. 🙂
Cake in form of cornbread??? How awesome does it sound?? THese muffins look terrific, and the texture seems beautiful. I need them!
I love Boston Market! I haven’t been there is so long there…that needs to change. Their cornbread is super delicious so I’ll totally be trying this :)…if for no other reason than the fact that it’s made with cake mix!