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 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 🙂
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 🙂
Gotta love that cornbread! 🙂
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. 🙂
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. 🙂
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 😀