Easy and Delicious Cornbread Recipe for Any Occasion

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Discussion Overview

This thread centers around a cornbread recipe that combines corn muffin mix and yellow cake mix, with participants sharing their experiences and variations. Many express enthusiasm for the recipe and discuss how they pair cornbread with different dishes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant shares a detailed recipe for cornbread muffins, highlighting the use of corn muffin mix and yellow cake mix.
  • Another participant expresses excitement about trying the recipe and plans to purchase the ingredients.
  • Several users mention their children's enjoyment of muffins and how they quickly disappear when made.
  • One participant notes that cornbread pairs well with various dishes, including chili and soups.
  • Another participant shares their preference for a different type of cornbread, made with creamed corn, and reflects on their family's traditional recipes.
  • One participant mentions adding instant vanilla pudding to their cornbread for sweetness, noting their family's love for it.
  • Several participants discuss their personal experiences with cornbread, including regional variations and preferences.
  • One participant expresses a desire to try the recipe with potato soup and mentions using it for their shows.

Areas of Agreement / Disagreement

Views differ on the best pairing for cornbread, with some participants suggesting it goes with almost anything, while others have specific preferences. No clear consensus emerges regarding the ideal way to enjoy cornbread.

Contextual Notes

Participants share personal anecdotes and regional influences on their cornbread experiences, reflecting a variety of culinary backgrounds and tastes.

Who May Find This Useful

Consultants looking for creative cornbread recipes or those interested in sharing personal cooking experiences may find this discussion valuable.

ragschef
ragschef
Messages
698
1 (9 ounce) box corn muffin mix
1 (18 ounce) box yellow cake mix
1/3 cup milk
4 eggs
1/3 cup butter, melted
1 cup water

Preheat oven to 350.
Thoroughly spray muffin pan cups with non-stick spray.
Pour mixes into large batter bowl.
Add remaining ingredients and stir well.
The batter will be very thick.
Pour into prepared muffin cups.
I made 12 regular sized muffins and 24 mini muffins from one batch of this batter, and had a tiny bit left over for the"bowl lickers".
Bake mini muffins for 15 minutes, or until golden.
Bake regular sized muffins for 20 minutes, or until golden.

You can do it in the mini muffin pan or in the large bar pan. My daughter likes them both. I also add onions and jalpenos to half of the mixture for myself when I use the muffin pan.

You'll be surprised how good this really is. When I first got it from a friend, I thought, "cake mix? in a cornbread recipe?", but it truly is good...

Enjoy!


This recipe pairs very well with the Chunky Beef Chili on the recipe search box on CC. I use it atleast 5 times in a winter...
 
This sounds so good! I am going to have to go get a yellow cake mix and give it a try.
 
My son LOVES muffins - I think he would really like these!

Shoot - and we just had the 20 Minute Chili this past weekend.....think it's too soon to make it again?:balloon:

OR how well do you think cornbread goes with whitefish and sundried tomato/feta pasta?:D
 
I don't know about ragschef but around here... cornbread goes with just about anything! :)
 
quiverfull7 said:
I don't know about ragschef but around here... cornbread goes with just about anything! :)
Click to expand...

Yeah, but Diane - you know where I live.....and it's not the land of cornbread and grits!;) I'm still going to try it though!
 
Well... in GR and my family in other parts of MI ... we grew up on Johnny Cake...yum... (smothered in butter and syrup... can you tell I'm hungry???) which is my preferred way to eat cornbread but that's pretty much a different recipe all together than these awesome cornbreads from good southern cooks. My favorite one here is make with a can of creamed corn in it and it's SO good! and GRITS! We love em! Can't say as I'd put cornbread with feta and pasta though... but a good ole biscuit sounds great! :)
 
I use a box of instant vanilla pudding. It makes them sweet. My family LOVES them!! Now that I live in the South I'm finding it's sacreligious to mess with a cornbread mix :D

I bake my cornbread muffins in the privacy of my own home so word doesn't get out <<shhh>>
 
Omg!!!!
ragschef said:
1 (9 ounce) box corn muffin mix
1 (18 ounce) box yellow cake mix
1/3 cup milk
4 eggs
1/3 cup butter, melted
1 cup water

Preheat oven to 350.
Thoroughly spray muffin pan cups with non-stick spray.
Pour mixes into large batter bowl.
Add remaining ingredients and stir well.
The batter will be very thick.
Pour into prepared muffin cups.
I made 12 regular sized muffins and 24 mini muffins from one batch of this batter, and had a tiny bit left over for the"bowl lickers".
Bake mini muffins for 15 minutes, or until golden.
Bake regular sized muffins for 20 minutes, or until golden.

You can do it in the mini muffin pan or in the large bar pan. My daughter likes them both. I also add onions and jalpenos to half of the mixture for myself when I use the muffin pan.

You'll be surprised how good this really is. When I first got it from a friend, I thought, "cake mix? in a cornbread recipe?", but it truly is good...

Enjoy!


This recipe pairs very well with the Chunky Beef Chili on the recipe search box on CC. I use it atleast 5 times in a winter...
Click to expand...

This is an AWESOME recipe!!!! I filled 3 mini-muffin pans full and they are GONE! We did send a few in for my kids' teacher, but most were devoured by the kids. Really easy too. I'm heading out to stock-up on corn muffin mix ~ G-d forbid we crave these and I'm out of ingredients. lol.

TY for sharing this recipe! Is it a PC recipe?
 
quiverfull7 said:
I don't know about ragschef but around here... cornbread goes with just about anything! :)
Click to expand...

We gobbled them up, for snack & breakfast! Poof, gone!
 
mmm... these would be great for breakfast with some honey or jelly and a big cup of strong coffee. Great. Now I'm hungry.
 
chefann said:
mmm... these would be great for breakfast with some honey or jelly and a big cup of strong coffee.


Great. Now I'm hungry.
Click to expand...
Ann, you always do this to yourself after you get to work!:rolleyes: Silly girl!:D

Micah and I are eating a pumpkin bar right now! (need a smilie licking his lips here)
 
quiverfull7 said:
Well... in GR and my family in other parts of MI ... we grew up on Johnny Cake...yum... (smothered in butter and syrup... can you tell I'm hungry???) which is my preferred way to eat cornbread but that's pretty much a different recipe all together than these awesome cornbreads from good southern cooks. My favorite one here is make with a can of creamed corn in it and it's SO good! and GRITS! We love em! Can't say as I'd put cornbread with feta and pasta though... but a good ole biscuit sounds great! :)
Click to expand...

Diane, will you share that recipe please???? I always have a can of creamed corn (grew up with corn soup - just add milk, heat and melt a little butter on top. yum!).
 
  • Thread starter
  • #13
quiverfull7 said:
Well... in GR and my family in other parts of MI ... we grew up on Johnny Cake...yum... (smothered in butter and syrup... can you tell I'm hungry???) which is my preferred way to eat cornbread but that's pretty much a different recipe all together than these awesome cornbreads from good southern cooks. My favorite one here is make with a can of creamed corn in it and it's SO good! and GRITS! We love em! Can't say as I'd put cornbread with feta and pasta though... but a good ole biscuit sounds great! :)
Click to expand...



Now you got me thinking about some good ol' cathead biscuits with white gravy.... mmmm..... My mom used to makethem every Sunday morning before church and oh how I miss them. I can't make them like she used to....
Grits went very well with cathead gravy biscuits too.

I love the cornbread with creamed corn it too. My daughter wont it those but she likes the sweeter breads. She's only 3 though. Her tastebuds are still growing an will change with time.... I hope....
 
  • Thread starter
  • #14
its_me_susan said:
This is an AWESOME recipe!!!! I filled 3 mini-muffin pans full and they are GONE! We did send a few in for my kids' teacher, but most were devoured by the kids. Really easy too. I'm heading out to stock-up on corn muffin mix ~ G-d forbid we crave these and I'm out of ingredients. lol.

TY for sharing this recipe! Is it a PC recipe?
Click to expand...


It's not a PC recipe. Just one my family has lived with for years. Glad you like it. :D
 
Looks yummy! Thanks for sharing!
 
Thanks Amanda for this yummy recipe. I'm trying it out this week with my family with potato soup. I'm using this one for my January shows. I wanted a different take on cornbread. I'm making it in the mini loaf pan to showcase the stoneware.
 

Frequently Asked Questions

What ingredients do I need for an easy and delicious cornbread recipe?

For a simple cornbread recipe, you will need the following ingredients: cornmeal, all-purpose flour, sugar, baking powder, salt, milk, eggs, and melted butter. You can also add optional ingredients like corn kernels, jalapeños, or cheese for extra flavor.

How long does it take to prepare and bake cornbread?

The preparation time for cornbread is typically about 10-15 minutes, and the baking time is around 20-25 minutes. Overall, you can expect to have your cornbread ready in about 35-40 minutes.

Can I make cornbread ahead of time?

Yes, you can make cornbread ahead of time. It can be baked, cooled, and stored in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze it for up to 3 months. Just reheat it in the oven before serving.

What is the best way to serve cornbread?

Cornbread is versatile and can be served in various ways. It pairs well with chili, soups, or stews. You can also serve it warm with butter and honey, or alongside barbecue dishes. For a sweet twist, try it with jam or maple syrup.

Can I customize the cornbread recipe to suit dietary restrictions?

Absolutely! You can customize the cornbread recipe to accommodate dietary restrictions. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. To make it dairy-free, use almond milk or another non-dairy milk and replace butter with a dairy-free alternative. You can also reduce sugar or use a sugar substitute if needed.

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