Boston Market Cornbread

"Found this recipe on the internet... it called for yellow cake mix, but the butter mix adds a great taste. Tastes just like boston market! (When I made it, I used 12 muffins and 4 mini loafs)"
 
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photo by ElizabethKnicely photo by ElizabethKnicely
photo by ElizabethKnicely
photo by lady9500 photo by lady9500
photo by lori_ann_dixon photo by lori_ann_dixon
Ready In:
40mins
Ingredients:
6
Yields:
36 muffins
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ingredients

  • 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
  • 1 (18 ounce) box butter recipe cake mix
  • 5 eggs
  • 23 cup milk
  • 1 13 cups water
  • 12 cup butter (softened)
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directions

  • Preheat oven to 350 degrees F and mix all dry ingredients.
  • Add remaining ingredients and mix well.
  • Pour into greased cupcake pans or mini loaf pans.
  • Bake 30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
  • Allow to cool slightly in the pan (until pulls away from side a bit).
  • Remove from pan and serve warm.

Questions & Replies

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Reviews

  1. I was so excited to see this recipe, as my daughter LOVES Boston Market. She mixed it together and made it herself (She's 9). After reading the other reviews, we decided to reduce the number of eggs to 4, bake them in cupcake pans, and we used a regular yellow cake mix. They were sweet but not too sweet, and the texture was just right...still moist, but they didn't fall apart if you buttered it, and it didn't lose the cornbread texture totally. That having been said, next time I will reduce the heat to 325 and bake for about 30 mins in the cupcake pans...we had several that were perfect on top, but the bottoms were overdone. Delicious, and tasted great with a bowl of homemade veggie soup!
     
  2. The only word I can use to describe this cornbread is Fantastic!! It is light density bread that taste just like what you get from Boston Market. The only thing that is missing was the corn but that was ok with my three children. I loved the idea that it made 36 muffins. I was able to freeze the extra for another day. I would recommmend checking your muffins after 20 minutes. Mine got done in that time. A nice light brown crust and very moist. Also, don't fill the muffin cups to the top. I highly recommend these. Thanks for posting.
     
  3. I've made this recipe several times now. I serve some muffins with my chili and then freeze the rest for later, which is usually enough for 3 or 4 more meals. This last time I added only 1 cup of water and after my batter was mixed I stirred in 1 15-ounce can of creamed corn, and they turned out excellent! I did have to bake for 25 minutes though. Great recipe LauraTracey!!!
     
  4. I gave it 5 stars, but I changed the recipe to my taste. Cake mix is now 15.25 oz. size. To this, I added 1/2 cup coarse ground cornmeal, 1 14.5oz. can creamed corn and 1 small white onion, chopped. Reduced water to 1 cup. Poured into 9 x 13 pan. Baked for 35 minutes til golden brown. Noticed that cornbread was still jiggly in the middle so I covered cornbread with aluminum foil and gave it 25 minutes more. Cornbread came out solid, dense and moist. Will try to reduce water some more next time. Needs more onion.
     
  5. My husband ate cornbread and didn't complain about it! I'm so happy! I made this healthier by using a sugar free cake mix from Pillsbury and I also left out the butter. I do think this was "cakey", but our family liked them. I will definitely be using this recipe again. Thank you LauraTracey!
     
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Tweaks

  1. Mmmm!! This is sooo good! I did change it slightly, I used yellow cake mix instead of butter since that was all I had on hand. It turned out perfectly! Some other comments say it was too buttery to add any more butter when you eat them, well that is certainly not the case if you use yellow cake mix. It tastes very similar to Boston Market's Cornbread, it does still have the cornmeal texture and is not too sweet at all. It sure does make a whole lot of them- I used 2 round cake pans and 12 muffins! Thank you for posting this great recipe!
     

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