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Sweet Cornbread
Bread

Sweet Cornbread

By October 7, 2021December 27th, 2022No Comments

Sweet Cornbread

Sweet Cornbread is a fluffy, cake-like cornbread that is sweet and studded with bits of corn.
Pro Tip
After dividing the batter in the loaf pan (step #3), there is about 1/4 cup batter leftover that can be baked alongside the mini loaves in a small ramekin or as a single muffin. 1 1/2 cups cake mix is half of a 15.25-oz box. The rest of the box mix can be used to double this recipe or to make Birthday Funfetti Pancakes.
Substitutions
The recipe is shown using an 8-cavity mini loaf pan but a 9×13 inch baking pan can be used instead with the same baking time.
Sweet cornbread cooling in a mini loaf pan

This sweet cornbread is made with half a box of white or yellow cake mix for added sweetness and a fluffy, cake-like texture.

Rows of three sweet cornbread mini loaves on a white plate

Cream style corn is a mixture of whole corn kernels and pulped corn that is folded into the batter just before baking to enhance the flavor and texture of the cornbread.

Top view of sliced sweet cornbread on a white plate

I like to make mini loaves for easy presentation and serving sizes but this recipe can also be made in a 9×13 inch baking pan and cut into squares.

Side view of sliced sweet cornbread showing bits of corn

These sweet cornbread mini loaves are great on their own but are also the perfect side for chili, soup, or barbeque.

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Sweet Cornbread
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Sweet Cornbread

Yield

8

mini loaves
Prep time

10

minutes
Cook time

25

minutes
Total time

35

minutes

A sweet and fluffy cornbread that is studded with bits of corn.

Ingredients

  • 1 1/2 cups white or yellow cake mix

  • 1 (8.5-oz) box Jiffy corn muffin mix

  • 1/4 cup (4 tablespoons) butter, softened

  • 2 eggs

  • 1/3 cup milk

  • 1/3 cup water

  • 1 (8.25-oz) can cream style corn

Directions

  • Preheat oven to 350 F. Grease an 8-cavity mini loaf pan with nonstick spray.
  • In a medium bowl, combine cake mix, corn muffin mix, and butter until the butter is well distributed. Stir in eggs and milk then gradually add water.
  • Fold in cream style corn then spoon 1/2 cup batter into each mini loaf cavity.
  • Bake for 20-25 minutes, until the edges are golden brown.

Notes

  • Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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