This cornbread is so good, you’d never guess it was so easy! If you’ve ever been to a restaurant called Tippins (as far as I know, there’s one in Kansas City, Tulsa, and Dallas) and had their delicious sweet cornbread, this recipe tastes a lot like that. It’s great with chili or just on its own, warm and served with honey butter.
A friend had told me about this cornbread recipe after I talked about how good the Tippins cornbread was. And when I made this for a potluck, everyone wanted the recipe. They couldn’t believe how easy it was. It’s made with a blend of cornbread mix and cake mix. I typically like to make things from scratch, but I do like to make this every so often. If you’re not crazy about baking with mixes, this recipe may not be for you. But it is really, really good, so you might want to make an exception and try this out!
THE EASIEST SWEET CORNBREAD WITH HONEY BUTTER by NancyC
Makes a 9×13″ pan
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix
- 1 (9-ounce) box Jiffy Golden Yellow Cake Mix
- 2 large eggs
- 1/2 cup milk
- 1/3 cup water
Preheat oven to 350˚F. Grease and flour a 9×13″ baking pan or line with parchment paper; set aside.
In large bowl, blend the dry Corn Muffin Mix and Golden Yellow Cake Mix. Add the eggs, milk, and water, blending everything well. Beat mixture for 2 to 3 minutes.
Bake at 350˚F for 20-22 minutes, or until toothpick inserted in center comes out clean.
Remove from oven, cool for 10 minutes, then cut into squares and serve.
This cornbread tastes really good with honey butter! (see recipe below)
Note: You can make cornbread muffins with this batter if you prefer–baking time will be about 15 minutes.
- 1/2 cup (1 stick) unsalted butter, softened
- 3 Tablespoons honey
Mix softened butter and honey until well-blended; spoon into a small serving dish and serve with cornbread.
Sounds pretty simple, doesn’t it? If you need something quick and easy to make for a large meal or gathering, keep this cornbread in mind!