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Quick Sweet Cornbread

Submitted by: moopseemort on November 26, 2012
1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5
Quick Sweet Cornbread

In a rush and want some cornbread — and you like it on the sweeter side? Here is a quick emergency plan that I keep in the pantry for hectic nights! One can easily get creative with this if desired.

Difficulty: Easy

Servings: 6

Prep Time: 4 minutes   Cook Time: 25 to 30 minutes  


1 Jiffy Brand Yellow Cake Mix
1 Jiffy Brand Cornmeal Muffin Mix
2 large eggs
4/5 cup water
1/2 tsp vanilla extract
1/4 cup oil
1 – 2 tsp granulated sugar
2 tbsp butter, room temperature


Oven set to pre-warm at 375 degrees F. Place cake mix into bowl. Stir dry ingredients to make sure lumps are gone. Add cornmeal muffin mix. Mix together. Add eggs, water (subbing water for milk), 1/4 cup oil, and 1/2 tsp vanilla extract. Stir until well blended (can use hand mixer). Pour into greased 9 x 9 inch square pan. Sprinkle lightly with just a couple teaspoons of sugar onto the top. Cook. Remove from oven when browned lightly on edges and toothpick comes out clean. Immediately butter the top with a couple of tablespoons butter at room temp. Great for emergency meals, and my kids love it and can make it themselves while I prep the rest of the meal. This can be adjusted to a regular cake mix and one or two boxes of Jiffy cornbread muffin mix. Depends what is on hand.

Categories: Appetizers & Snacks, Breads, Budget, Ingredients & Mixes, Kid-Friendly, Muffins, Other Breads, Other Breakfast, Other Side Dishes

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