Boston Market Cornbread Recipe

Yields: 12 servings
Prep time: 5 minutes
Cook time: 25 – 30 minutes


  • 2 (8.5 ounce) boxes Jiffy corn muffin mix
  • 1 (18 ounce) box butter recipe yellow cake mix
  • 5 large eggs
  • 2/3 cup milk
  • 1 1/3 cup water
  • 1/2 cup butter, softened


  • Large mixing bowl
  • Whisk or electric mixer
  • 9×13 inch baking pan
  • Cooking spray


  • Preheat oven: Preheat your oven to 350 degrees F (175 degrees C). Grease your 9×13 inch baking pan with cooking spray.
  • Combine dry ingredients: In the large mixing bowl, combine both boxes of Jiffy corn muffin mix and the box of butter recipe yellow cake mix.
  • Add wet ingredients: Add the eggs, milk, water, and softened butter to the dry ingredients.
  • Mix thoroughly: Whisk the ingredients together by hand or use an electric mixer on low speed until just combined. Be careful not to overmix the batter.
  • Pour and bake: Pour the batter into the greased baking pan. Bake for 25-30 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
  • Cool and enjoy: Let the cornbread cool slightly in the pan before serving warm.


  • Don’t overmix: Overmixing can make the cornbread tough.
  • Room temperature ingredients: Using softened butter and room temperature eggs will help the ingredients blend together more easily.
  • Variations: For a little extra sweetness, you can add a couple of tablespoons of honey to the batter.

Enjoy your taste of Boston Market!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *