Boston Market Style Cornbread- 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!
![Boston Market Style Cornbread muffins on a wood board.](https://spicysouthernkitchen.com/wp-content/uploads/2023/01/Buttermilk-Cornbread-Muffins-8-1.jpg)
Boston Market Style Cornbread Recipe
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.
5 Ingredients
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.
- 2 boxes Jiffy Corn Muffin Mix
- 1 box butter flavored cake mix (I use Betty Crocker or Duncan Hines). If you can’t find butter-flavored, just use yellow cake mix.
- Eggs
- Milk
- Butter
Recommended Equipment
- This recipe makes a large amount of batter. You will need 2 12-cup muffin tins or you can bake them in batches. They can also be baked in mini loaf pans.
If you like really sweet cornbread, you will love this recipe ๐
More Cornbread Recipes
- Bacon Cheddar Cornbread
- Honey Cornbread
- Cheesy Broccoli Cornbread
- The BEST Jiffy Cornbread
- Buttermilk Cornbread Muffins
Boston Market Style Cornbread
Equipment
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 18 to 22 minutes, or until golden brown on top and toothpick inserted in center comes out clean.
- Allow to cool slightly before removing from pans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: You can find this recipe all over the internet. Not sure who the original source is.
Disclosure: This post may contain affiliate links.
I love Boston Market’s corn bread!! This looks great! Thanks for the recipe Christin!
These are so light and luscious!
This cornbread looks fantastic Christin! I have never tried the Boston Market ones but I know that I would love this – cake-like cornbread that is sweet and buttery sounds like a winner to me ๐
Gotta love that cornbread! ๐
I have to admit that I’ve never had Boston Market’s version, but I do love a sweet buttery corn bread. My mouth is watering just thinking about it!
Love love love cornbread and this looks so yummy!
PS just started following you on twitter. ๐
I am a total sucker for cornbread!
Me too!
OMG, I haven’t had Boston Market food since college but I loved their cornbread. These muffins look sooooo good! Just started following you on twitter. ๐
I’ve always loved their cornbread, mostly because it’s essentially cake. You nailed it on the head with this recipe with cake mix! I can’t wait to make this for my brother; we love Boston Market!
Christin, this recipe is so interesting…cake mix and corn muffin mix…the texture looks fabulous, light and airy…thanks for sharing it.
Hope you are having a great week ๐