Prep 10 mins
Cook 30 mins
This is a sweet corn bread recipe that is very similar to one that several area restaurants serve here, hence the name. SO good...almost like cake. When it starts to get cool here, I start to crave this and have to make chili or soup to accompany it. I found this recipe several years ago on the internet and do not remember who originally posted it, but thank you if you recognize it! I have also made it into muffins and the results are just as great!
- Mix all ingredients.
- Pour batter into greased and floured 8x8 pan.
- Bake at 400°F for 5 minutes, then lower oven to 350°F and bake for another 20-25 minutes, or until cake tester comes out clean and top is lightly browned.
This cornbread recipe is alot like past restaurant Tippins.(sweet & cake like) I made this recipe for a chilli potluck @ work. It was a hit. Many people ask for the recipe and could not believe it uses a cake mix and so easy to make. Thanks for the Tippins like cornbread recipe.
It seems like sometimes you can read a recipe and tell by the ingredients that this will be a GOOD ONE. I thought that when I read it and was right! Really Really Good. The cake seemed to soften and gently sweeten the corn bread-yet it kept the corn bread flavor. The odd thing is I don't normally like the flavor of yellow cake mix but this really tasted like corn bread. Thanks so much for sharing. I made it last night and again this morning...I have 4 kiddos and they loved it too! NOTE: If you don't eat lard or meat products I wanted to mention that Jiffy does have lard in it. I have subbed other cornbread mix and yellow cake mix (using identical measurements) and it came out really good that way too!
These were great. I added an ear of leftover roasted corn and it was fantastic! We also made into muffins. Served with slow smoked ribs on my smoker. These were a perfect addition to our meal. Will make again and again! Thanks for a great recipe! Andi