Marie Callender's Cake-like Cornbread

"From MasterCook. Don't expect a coarse grained cornbread here. These taste more like corn cake, and are the most awesome muffins I've ever stuffed in my mouth. They don't even need butter."
 
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photo by MasakoHI photo by MasakoHI
photo by MasakoHI
photo by MasakoHI photo by MasakoHI
photo by MasakoHI photo by MasakoHI
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
30mins
Ingredients:
6
Yields:
24 muffins
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ingredients

  • 1 (9 ounce) box corn muffin mix
  • 1 (18 ounce) box yellow cake mix
  • 13 cup milk
  • 4 eggs
  • 13 cup butter, melted
  • 1 cup water
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directions

  • Preheat oven to 350.
  • Thoroughly spray muffin pan cups with non-stick spray.
  • Pour mixes into a large 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.

Questions & Replies

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Reviews

  1. PaulaG
    This cornbread is very good. I used my Cornbread Mix Recipe #167160 for the muffin mix. Also, it is just the 2 of us so I mixed together the cake mix and muffin mix, weighed and measured out half. I then prepared 1/2 the recipe and have the other 1/2 to make another time. I baked the cornbread in a square glass pan instead of muffins.
     
  2. norcalmom05
    It's Super Bowl Sunday morning. I just finished making this recipe. It made approx. 60 mini-muffins to go with chili. I only had evaporated milk in the house so I used it, along with a second jiffy mix. Then I split the batter in halves & to half the batter I added a small can of diced chilis and 1 cup shredded cheddar. I agree, they are not the most "corny" muffins but the texture if great, and there is just a hint of sweetness. Thanks for the post. Happy Cooking!
     
  3. Roxygirl in Colorado
    I always make my cornbread from scratch, but when I saw this recipe with Marie Callender's name attached, I was intrigued. It came out exactly as I hoped!I loved the slight "cake mix flavor." I had to use a homemade version of the corn muffin part, but it was still a snap to put together. I baked in a 13 x 9 pan. Thanks for posting! Roxygirl in Colo.
     
  4. commercesd
    I've been making this for years and it is always a hit! Much more delicate than a traditional corn bread, which can be kind of course.
     
  5. Vickiw
    These were awesome!
     
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