A knock-off from a popular restaurant chain, this Boston Market Cornbread will satisfy any sweet cornbread lovers.
If you love cornbread, you should also try this Corn Muffin Recipe!
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!
I mention this, because if you don’t like your cornbread sweet, turn away now. This cornbread definitely 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 been so many years ago, 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?
Ingredients
- Cornbread Mix: I have only tested this recipe using Jiffy cornbread mix, but I’m sure other brands will work.
- Yellow Cake Mix: I’ve been making this recipe for years and years – before the size of cake mixes started shrinking. Luckily, this worked with the larger cake mixes and it still works with the smaller cake mixes. Just make sure it is a cake mix that is for a 9×13-inch cake.
- Eggs: If you have time, room temperature eggs will work the best.
- Milk: I use 2%, but whole milk or even 1% would be fine.
- Oil: You’ll want a neutral flavored oil, like vegetable oil or canola oil.
How to Make Boston Market Cornbread
PREP: Preheat the oven and spray a baking dish with nonstick cooking spray.
MIX: Mix all of your ingredients together. Pour this into your prepared baking dish.
BAKE: Bake until it is cooked through, then let it cool slightly before cutting and serving.
More Bread Side Dish Recipes
Buttermilk Biscuits
Red Lobster Cheddar Biscuits
Dinner Roll Recipe
Crescent Rolls with Cheese
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Boston Market Cornbread
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Description
A knock-off from a popular restaurant chain, this Boston Market Cornbread will satisfy any sweet cornbread lovers.
Ingredients
- 2 (8.5-oz each) boxes Jiffy cornbread mix
- 1 box yellow cake mix (sized for a 9×13-inch cake – see notes)
- 5 eggs
- 2/3 cup milk
- 1 cup water
- 1/2 cup vegetable oil
Instructions
- Preheat the oven to 350F. Spray a 9×13-inch baking dish with cooking spray. Set aside.
- 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.
Recipe Notes:
I have used everything from a 18.5 oz to 15.25 oz cake mix and they have all worked.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
- Serving Size: 1 slice
- Calories: 355
- Sugar: 22 g
- Sodium: 555 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 67 mg
Keywords: cornbread recipe, boston market copycat
Vi says
is this recipe using the 1 cornbread mix on your previous page or two mixes?
Deborah says
This recipe uses the 2 cornbread mixes.
Vesta says
I have made this for years. However, instead of a regular box of cake mix, I use one Jiffy Yellow Cake mix and the two boxes of Jiffy Corn Bread Mix using the ingredients called for on each box. Not as sweet as using the bigger cake mix, but still yummy!
Deborah says
I’ve never seen the Jiffy cake mix – I’m going to have to go on a search and try this! Thanks!
Walter says
This will fill a 9 x 13 pan without overflowing?
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.
Theresa Kane says
i tried the original as posted and this way. Dud not tasteste right. THANK you Cheryl. Your suggestion are more true to the original Boston market cornbread. I use to work there ;
Jessica says
Made this for thanksgiving and it was a hit! Thank you for the recipe 🙂
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.
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.
Gwen says
This is the only recipe I use. Perfect everytime …. sweet and good for everything.
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!!
Stephanie @CopyKat.com says
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.
Dee says
I love cornbread and love boston market own. Made it for dinner and its a hit now. Thanks for the recipe.
Deborah says
@Dee, I’m so glad it was a hit!
Chels R. says
Cake mix in cornbread? This sounds right up my alley!
Becky at Vintage Mixer says
your cornbread looks perfect!
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!
Jennifer | Mother Thyme says
I love sweet cornbread! This looks delicious!
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!
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!
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!
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!
Cassie says
Yum, yum, yum. I love cornbread! This looks amazing Deborah!
Kristy says
I tend to enjoy the sweeter cornbread, so this is right up my alley. Looks delicious!
natalie (the sweets life) says
i have fond memories of eating lots of this as a kid–plus the cinnamon apples there 🙂 can’t wait to try sometime!
Annalise says
Cake for dinner?? I’m sold!
Bev Weidner says
Ohhhh that looks so good! I mean really.
Averie @ Love Veggies and Yoga says
I love that you used brown paper in the styling…makes it look so rustic and perfect for the food!
Rosa says
It looks delicious and so smooth! Great texture.
Cheers,
Rosa
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.
Jersey Girl Cooks says
I love cornbread that is sweet so this is for me. Copycat recipes are great.
Blog is the New Black says
I do like my cornbread sweet, but my fiance loves the BM version! 🙂
Erika - The Teenage Taste says
Ooooh, this sounds so good! I’ve never been to Boston Market, but I love cornbread! Thanks for the shortcut recipe! 😀
Katrina says
This sounds delicious! I love cornbread and mine has to be sweet!
Nisrine M. says
Looks amazing! I’ve never tried it with cake mix but I do want to now!