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
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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.
No eggs in these biscuits?
I think the measurements are off….I made this just as directions state above….it came out watery….
I agree. I baked mine in an 8″ square pan at 350 for 30 minutes and the center was liquid. It took another 15-20 more minutes.
Mine was a bit watery initially but the first batch came out good. By the time I put in the second batch the batter thickened. Maybe let the batter sit for 5 minutes before putting in the muffin tin. Mine turned out yummy
The recipe is off…. The water is too much. Cake mixes used to be 16 oz. and are now 15.25 …. The recipe was developed when they were the larger size. I suggest you just simply add up the wet ingredients listed on the boxes and use that. These are delicious and I have made them for years.
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!
I haven’t tried it yet I was wondering if the cake mix wouldn’t make them to sweet because the jiffy mix is already sweet some please let me know before I try them thank you very much
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. 🙂
Truly delicious. I used 1 c of 2% milk and 1/3 c of water. I also used just a yellow cake mix and 2 boxes of Jiffy which worked fine. I make mini loaves and they really look and taste like the BM cornbread. This made 22 mini loaves. I freeze them and they are still perfect when thawed.
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!