This Sweet Maple Cornbread is a unique blend of classic cornbread and the sweetness of a yellow cake mix. With the added flavor of real maple syrup, it’s a perfect side dish for any meal. Whether served with savory dishes like chili or BBQ, or enjoyed on its own, this cornbread is moist, flavorful, and incredibly easy to make. The combination of cake mix and cornbread mix creates a soft, slightly sweet bread that’s perfect for those who prefer a lighter, cake-like texture. Serve warm with a drizzle of extra maple syrup or a pat of butter for an irresistible treat.
This Sweet Maple Cornbread combines the best of both worlds—traditional cornbread and a soft, sweet yellow cake mix. It’s perfect for pairing with savory dishes or enjoying as a dessert-like treat on its own.
INGREDIENTS
- Yellow Cake Mix: 1 box, to add sweetness and a cake-like texture to the cornbread.
- Jiffy Cornbread Mix: 2 (8.5-oz) boxes, for the classic cornbread base.
- Eggs: 5 large, to bind the ingredients and add richness.
- Vegetable Oil: 1/2 cup, for moisture and softness in the cornbread.
- Water: 1 cup, to combine the ingredients and create a smooth batter.
- Maple Syrup: 2/3 cup, for a rich, sweet flavor that balances the savory cornbread.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan.
- Step 2:
- In a large mixing bowl, combine the yellow cake mix, Jiffy cornbread mix, eggs, vegetable oil, water, and maple syrup.
- Step 3:
- Use a hand-held mixer to blend the ingredients together until smooth and well combined.
- Step 4:
- Pour the batter into the prepared 9×13-inch baking pan, spreading it evenly.
- Step 5:
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6:
- Allow the cornbread to cool slightly before slicing and serving. Enjoy warm with a drizzle of extra maple syrup or a pat of butter.
Serving and Storage Tips
- Serve the cornbread warm with a drizzle of maple syrup or a pat of butter for extra flavor.
- This cornbread pairs perfectly with savory dishes like chili, BBQ, or soups.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- To freeze, wrap the cornbread tightly in plastic wrap and foil, and store for up to 3 months. Reheat in the oven or microwave before serving.
Helpful Notes
- If you prefer a less sweet cornbread, reduce the amount of maple syrup to 1/2 cup.
- For extra texture, you can add a handful of chopped nuts or corn kernels to the batter.
Tips from Well-Known Chefs
- Chef Bobby Flay suggests serving cornbread with honey butter for a deliciously sweet and savory twist.
- Ina Garten recommends using high-quality maple syrup for the best flavor in recipes like this one.
WHY YOU'LL LOVE THIS RECIPE
- This cornbread is soft, moist, and perfectly sweet thanks to the addition of cake mix and real maple syrup.
- The combination of cake and cornbread creates a unique texture that everyone will enjoy.
- It's incredibly easy to make, with just a few simple ingredients and minimal prep time.
VARIATIONS
- For a more savory version, reduce the maple syrup and add cheese or jalapeños to the batter.
- Try substituting honey for maple syrup for a different flavor profile.
- Top with whipped cream and extra syrup for a dessert-like twist on this cornbread.