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This knock-off from a popular restaurant chain will satisfy any sweet cornbread lovers.

Boston Market Cornbread Copycat on Taste and Tell

I think cornbread is one of those things that will start a debate depending on where you are.  Kind of like chili.  Beans or no beans?  I know some people are very passionate about their chili, and usually for those people, it can only be one way or the other.

I have found that cornbread often falls into the same debates.  Sweet or not sweet.

When it comes to cornbread and chili, I’ll admit that I don’t draw a line either way.  I like chili with beans, and without beans.  And I like cornbread both sweet and not sweet.  Although I would say that I tend to lean towards the sweet side.  But really, I just love bread so much that I’ll take it any way I can get it!

Boston Market Cornbread Copycat

I mention this, because if you don’t like your cornbread sweet, turn away now.  This cornbread defnitely leans towards the sweet side.  So sweet, in fact, that some people might even think it’s cake instead of cornbread!  (Well, technically, it kind of is…)

I heard of this cornbread recipe forever ago, and have always wanted to try it.  It is a knock-off of the cornbread at Boston Market.  I’ve been to Boston Market, but it’s probably been 10 years, so honestly, I don’t remember their cornbread.  But everyone raves about it.  If you have ever been, and you love that cornbread, you won’t believe how easy it is to make at home.

2 Corn bread mixes.  Cake mix.  Ingredients called for on the boxes.  Bake, and you are done.  See – I told you it is easy!!  Sweet?  Definitely.  Delicious?  Definitely.  Easy?  Definitely.  This is pretty much a fool-proof recipe.  And hey – any excuse to eat cake with dinner is a good one, right?

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Boston Market Cornbread
Prep time
Cook time
Total time
This knock-off from a popular restaurant chain will satisfy any sweet cornbread lovers.
Serves: 15-18 servings
  • 2 (8.5-oz) boxes Jiffy cornbread mix
  • 1 (18.5-oz) box yellow cake mix
  • 5 eggs
  • ⅔ cup milk
  • 1 cup water
  • ½ cup vegetable oil
  1. Preheat the oven to 350F. Spray a 9x13-inch baking dish with cooking spray. Set aside.
  2. In a large bowl, mix all ingredients until combined. Pour into the prepared baking dish. Bake in the preheated oven for 30 minutes, or until a tester inserted in the center comes out clean.

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33 Responses to Boston Market Cornbread

  1. Nisrine M. says:

    Looks amazing! I’ve never tried it with cake mix but I do want to now!

  2. Katrina says:

    This sounds delicious! I love cornbread and mine has to be sweet!

  3. Ooooh, this sounds so good! I’ve never been to Boston Market, but I love cornbread! Thanks for the shortcut recipe! 😀

  4. I do like my cornbread sweet, but my fiance loves the BM version! 🙂

  5. I love cornbread that is sweet so this is for me. Copycat recipes are great.

  6. ALli says:

    Holy smokes those pictures are bananas! I need a piece now. We love sweet cornbread in this house. I have never heard of use cake mix or tasted the Boston market version but I need to now. Wow.

  7. Rosa says:

    It looks delicious and so smooth! Great texture.



  8. I love that you used brown paper in the styling…makes it look so rustic and perfect for the food!

  9. Bev Weidner says:

    Ohhhh that looks so good! I mean really.

  10. Annalise says:

    Cake for dinner?? I’m sold!

  11. i have fond memories of eating lots of this as a kid–plus the cinnamon apples there 🙂 can’t wait to try sometime!

  12. Kristy says:

    I tend to enjoy the sweeter cornbread, so this is right up my alley. Looks delicious!

  13. Cassie says:

    Yum, yum, yum. I love cornbread! This looks amazing Deborah!

  14. Julie says:

    I held my breath to see if you were on the right side of chili and cornbread. You have passed the test. This recipe looks great!

  15. Joanne says:

    I’m a desserts girl all the way, so is it any surprise that I like my cornbread to taste like cake? I doubt it. This sounds delicious!

  16. kellypea says:

    Cornbread sounds so wonderful right now. Alas, we are not eating much of anything with processed flour. I will tell you that we prefer less sugar, though, and bacon crumbs in the batter make it delicious. Beautiful photos!

  17. Twin Tables says:

    Oh My! I have never thought about using cake mix with Jiffy. We are big fans of Jiffy in our house. We have a couple recipes on our blog for cornbread from ones infused with green chilies for a hot restaurant copy to very sweet. We even top our sweet ones with honey…we must love the sweet more! Thanks for the recipe!

  18. Jennifer | Mother Thyme says:

    I love sweet cornbread! This looks delicious!

  19. Danguole says:

    I’m not at all controversial about chili and cornbread–I like any and all. Throw jalapenos in either and my heart explodes with happiness!

  20. your cornbread looks perfect!

  21. Chels R. says:

    Cake mix in cornbread? This sounds right up my alley!

  22. Dee says:

    I love cornbread and love boston market own. Made it for dinner and its a hit now. Thanks for the recipe.

  23. This is very tasty! I am so glad you posted this recipe. I have a similar recipe for this at my website. I love that you baked this in a 9 x 13 inch pan. I think this helps create more servings.

  24. Debbie says:

    Wow!! I love Boston Market corn bread and was thrilled to find your recipe! I made it tonight and everyone in my family said the same thing… “Delicious!” It’s a keeper! Thanks for sharing!!

  25. Gwen says:

    This is the only recipe I use. Perfect everytime …. sweet and good for everything.

  26. Julianne says:

    I can’t wait to make this but I have a question about the cake mix size. The Pillsbury and Duncan Hines one that I have are 15.25 oz. The one you stated is 18.5 oz. I don’t think I’ve seen one that size. What brand did you use and I’ll look for that one.
    Thank you !!

    • Deborah says:

      Sorry – your comment got lost in spam! The cake mix manufacturers downsized, so the size used to be 18.5, and now they are 15.25. I haven’t tried it with the new size, but I’m guessing it would still turn out. You could always add a few extra tablespoons of flour if you want to as well.

  27. Tari says:

    I made this last night, specifically following the directions. It was tasty, but turned out very crumbly! It was impossible to eat it without using a fork. Not sure what I might have done!

    • Deborah says:

      I don’t remember it being overly crumbly when I made it. I’m guessing that it might be because cake mixes have changed sizes since I first posted this recipe. They used to be 18.5 oz, and now they are only 15.25 oz. This recipe is on my list of ones that I need to test again with the new cake mix size.

  28. Jessica says:

    Made this for thanksgiving and it was a hit! Thank you for the recipe 🙂

  29. Cheryl says:

    I have made something similar. But I use 1 box of Jiffy corn bread mix and 1 box of jiffy yellow cake mix. Follow directions for both and I make each in a seperate bowl and then combine them. I believe the oven temp I used was the one that called for the lower temp. and cooked till the looked done and a tooth pick came out clean. They are delicious.

  30. Walter says:

    This will fill a 9 x 13 pan without overflowing?

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