Boston Market Cornbread

LauraTracey's Note:

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)

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 36 muffins

• 2 (8 ½ ounce) boxes Jiffy corn muffin mix
• 1 (18 ounce) box butter recipe cake mix
• 5 eggs
• 2⁄3; cup milk
• 1 1⁄3; cups water
• ½ cup butter (softened)

Directions:

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

Reviews

[PuglyDuckling]

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!!!

[Audrey M]

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.

[terirose22]

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!