World’s Best Cornbread
Cornbread is a southern staple. It’s often served with chili, stews, soups, and fried chicken. Slather on some butter when it’s warm from the oven and enjoy!
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This cornbread recipe came to me many years ago, from a co-worker. It’s the simplest recipe you may ever make and it really is the world’s best cornbread. My family thinks so and so does everyone I serve it to. I often get asked for the recipe and am happy to oblige.
At the end of this post, you’ll find links to holiday side dish recipes but you may be thinking how is cornbread a holiday side dish. Well, it is for a couple of reasons. First, in the south, cornbread is a staple alongside just about any meal, not just soups or stews or chilis. I often serve it with fried chicken.
While this cornbread doesn’t have any added sugar it is on the sweeter side due to the addition of the cake mix. You really need to use Jiffy brand mixes. A full-size cake mix will not work. Trust me on this. Cornbread in the south tends to be on the sweet side.
Using a cake mix also makes the cornbread texture softer than more traditional cornbread. I bake this in a glass baking dish. The top is nice and golden and the edges a bit crispy as a yummy cornbread should be. This will keep on the counter, covered, for a few days. You can serve this at room temperature but we like it warm with pecan honey butter or whipped pumpkin spice honey butter to make it extra special.
More cornbread recipes on the blog:
A-Maize-ing Maple Cornbread
Cornbread Muffins
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World’s Best Cornbread
Ingredients
- Cooking Spray
- 2 packages Jiffy Corn Muffin Mix
- 3 large eggs divided
- 2/3 cup milk
- 1 package Jiffy Yellow Cake Mix
- 1/2 cup cold water
Instructions
- Preheat oven to 375 degrees F. Spray 9 x 13-inch baking dish with non-stick spray, set aside.
- In a large bowl, combine corn muffin mixes, 2 eggs, and milk then set aside.
- In a separate bowl, combine yellow cake mix, 1 egg, cold water, and beat with a mixer at high speed for 3-4 minutes. Fold corn muffin and cake mixes together until blended thoroughly. Pour combined mixtures into prepared pan. Bake 30-35 minutes. Cut into squares. Serve warm or at room temperature.
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Hi, I’m Ellen and welcome to Family Around the Table where I share recipes the whole family will enjoy. They are also easy to make. With 20 years of experience in food writing and recipe creation, you will surely find something for everyone. Read more by clicking About Ellen below.
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I’m always looking for great cornbread recipes. I’ll be making this with my next batch of chili.
This looks so easy and straight forward! I have never tried cornbread before, but I would like to give this a go, cheers!
I’ve never made cornbread! I can’t wait to give this a try. It looks so lovely.
Yum!!! I just love cornbread. Thanks for posting.
Thanks so much for posting this recipe. I’ve been looking for a good tried and true cornbread recipe.
Cornbread is one of my absolute favorites. Definitely going to use this recipe next time I make it.