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Sweet Maple Cornbread takes a soft yellow cake mix and old-school cornbread and mixes them together. Eat it all by itself for a treat, or use it as a tasty side with your favorite savory meal.
Ingredients
- Maple Syrup: 2/3 cup for that deep, sweet maple kick in every bite.
- Vegetable Oil: 1/2 cup to keep things soft and moist.
- Eggs: 5 large eggs to give it plenty of richness and make everything stick together.
- Jiffy Cornbread Mix: 2 (8.5-oz) boxes, the true cornbread heart of this treat.
- Yellow Cake Mix: 1 box for that sweet, cake-like fluffiness everyone loves.
- Water: 1 cup just to tie it all together into a dreamy batter.
Instructions
- Step 6:
- Let your cornbread cool for a bit. When it’s warm, cut it up and serve—maybe add a little extra maple syrup or slap on some butter if you’re feeling wild.
- Step 5:
- Toss your pan in the oven. Bake for about 35 to 40 minutes. Stick a toothpick in the middle—if it comes out clean, you’re good.
- Step 4:
- Scoop all that creamy batter into your greased 9x13 pan. Spread it out so it bakes up nice and even.
- Step 3:
- Grab a hand mixer and beat it all together. Don’t stop till it’s really smooth and you can’t see any dry spots.
- Step 2:
- Dump your yellow cake mix, Jiffy cornbread mix, eggs, oil, water, and maple syrup into a big bowl. Mix them up.
- Step 1:
- Set your oven to 350°F and spray some nonstick on a 9x13 baking dish.
Serving and Storage Tips
- Want it extra tasty? Warm it back up and pour on even more maple syrup, or swipe some butter on top.
- This goes great next to chili, a smoky BBQ plate, or slurpy soups.
- If there’s leftover cornbread, stash it in something airtight on the counter for 2 days—or stick it in the fridge and it’ll last about 5 days.
- Freeze any extra by wrapping in plastic then foil. You can keep it frozen for up to 3 months—just warm it up in the oven or microwave when you’re ready to eat.
Helpful Notes
- Don’t want it so sweet? Cut the maple syrup down to just half a cup.
- Feeling adventurous? Toss in some chopped nuts or corn bits to the mix for a surprise crunch.
Tips from Well-Known Chefs
- Bobby Flay says cornbread and honey butter are a dream pairing—sweet, salty, and really satisfying.
- Ina Garten swears you’ll taste the difference if you spring for the good maple syrup—go all out if you can.
Why You'll Love This
- Thanks to cake mix and real maple syrup, every piece is super tender and just sweet enough.
- The cake and cornbread mashup gives it a one-of-a-kind feel that’s hard to beat.
- You barely need to prep and only need a handful of pantry staples to whip this up.
Variations
- Want it less sweet and more savory? Pour in less maple syrup and stir in shredded cheese or some sliced jalapeños.
- Try swapping out the maple syrup for honey—totally changes the vibe.
- Pile on some whipped cream and drizzle even more syrup if you want dessert-level sweetness.