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Boston Market Cornbread

February 7, 2009 24 Comments

Boston Market cornbread is a wonderfully fluffy and sweet cornbread. You will wonder if the Boston Market Cornbread is cake or is it cornbread? Well, I am here to tell you, the boston market cornbread is both. This Boston market cornbread will go very quickly when served.

corn bread muffins

Boston Market Cornbread

Boston Market Cornbread

  • Author:
  • Recipe Type: Bread Recipes, CopyKat Restaurant Recipes, CopyKat Recipes
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Serves: 8
Boston Market Cornbread

These are easy to make and very delicious!

Ingredients

  • 1 box Jiffy Mix Cornbread Mix
  • 1 box Jiffy Mix Yellow Cake Mix
  • or
  • 2 boxes Jiffy Mix Cornbread Mix
  • 1 box regular yellow cake mix

Instructions

Mix both boxes according to directions, and combine the batter. I generally use a large mix bowl, and add both boxes together, and add the other ingredients all at once. If you have only boxes of jiffy mix, use a brownie sized baking pan, 8 x 8, if you are going to use a box of regular cake mix, use a 9 x 13 inch pan. Bake at 350 degrees until done, this takes about 30 minutes, test for doneness.

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  • Azloschi

    I made this with one box jiffy mix cornbread and one box yellow cake mix. My family wanted to know why I was serving birthday cake with the chili! We couldn’t taste the corn flavor.

    • http://www.copykat.com Stephanie

      It is really sweet corn bread, it’s like that at the Boston Market too.

  • PamCakes

    I am a lunchroom lady at a middle school and all us cafeteria ladies all bring a few covered dishes to add to our Thanksgiving meal and I brought this and it was a keeper. Several wanted the recipe and some have never even eaten at Boston Market. So today I am taking to my in laws which has like 75 people. I made a HUGE pan…. a real treat but do suggest bring on the BUTTER! LOL

    • Stephanie Manley

      PamCakes, that is fantastic, I love it when people want the recipe.

  • School Baker

    You mix it per box instructions….

  • School Baker

    Where is the corn in the above recipe?

    • stephaniemanley

      It’s in the corn bread mix.

    • Rangerguy

      what an idiot

  • James Krot

    My only suggestion a 1/4 cup of brown sugar per box of corn bread gives it a little more sweetness, I find that people don’t like the Jiffy mix out of the box if you are doing the mix by itself then add 1/3 cup of sugar per box.

    • http://www.copykat.com Stephanie

      Are you suggesting to add additional sugar to boxes of Jiffy mix?

    • Stephanie Manley

      I am a big fan of Jiffy corn bread mix. I think it has tainted my view of how corn bread should taste.

  • Michael

    Great recipe…….good cornbread!

  • Shoni

    I’m a terrible cook with no kitchen instincts. Somehow, I’ve gotten myself into agreeing to make corn bread for about 80 people. I love love love the simplicity of your Boston Market recipe. I’m just wondering, would I have a chance of success if I multiplied the recipe several times and cooked it in two big disposable lasagna type pans? Are there any changes you would make if preparing such a large quantity? Any thougnts on how I can get the bread to cook evenly (not burn on the edges before the center cooks through – in those big pans)? Any tips would be sincerely appreciated.

    Shoni

    • Stephanie Manley

      Honestly, I wouldn’t vary this any, unless I could test it. I would just suggest making several pans as directed. This way we will both know you will get the most evenly cooked corn bread.

  • Razzms

    How much liquid and or eggs do you use?

  • Razzms

    How much liquid and or eggs do you use?

  • Razzms

    How much liquid and or eggs do you use?

    • Razzms

      Sorry just read more carefully

    • Razzms

      Sorry just read more carefully

    • Razzms

      Sorry just read more carefully

  • http://www.facebook.com/silentskream Tracy Keadle Miller

    do you have a more made-from-scratch version?

    • Anonymous

      I don’t have a more scratch version, after much practice, this tasted spot on, so I left this one as written. I couldn’t do a better job.

  • Lindsey

    I made these once in a cake pan and did not like how they turned out. They wouldn’t bake evenly and just fell apart when I cut it into squares. The next time I made them in my cupcake pan and they turned out 10x better. I just can’t get enough of these little treats! I would say they are more of a cake then cornbread, but who really cares!

  • Casey

    Stephanie you are brillant! I made this for a dinner party and received outstanding reviews. Who would of thought it could be so easy? Thanks.

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