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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!
Course
Bread
Cuisine
American
Keyword
copycat, cornbread
Prep Time
5
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
27
minutes
minutes
Servings
12
Author
Christin Mahrlig
Equipment
2
muffin tins
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
Calories:
246
kcal