Sweet Maple Cornbread

Featured in: Fresh-Baked Comfort

This sweet maple cornbread combines the best of classic cornbread with cake-like tenderness for an irresistible twist. The addition of yellow cake mix creates an incredibly moist texture while real maple syrup adds subtle sweetness and depth that perfectly complements the natural corn flavor. It bakes up with golden, slightly crispy edges while staying tender inside, creating the perfect vehicle for a pat of butter or additional warm maple syrup. Every bite delivers that perfect balance of sweet and savory.
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Updated on Fri, 10 Jan 2025 20:46:17 GMT
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Sweet Maple Cornbread | quickierecipe.com
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.

Sweet Maple Cornbread

Sweet and soft cornbread made with yellow cake mix and real maple syrup. A perfect combination of flavors for a unique twist on classic cornbread.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes
By: Meryem

Category: Breads & Muffins

Difficulty: Easy

Cuisine: American

Yield: 14 Servings (1 large 9×13-inch cornbread)

Dietary: Vegetarian

Ingredients

01 1 box yellow cake mix.
02 2 (8.5-oz) boxes Jiffy cornbread mix.
03 5 large eggs.
04 1/2 cup vegetable oil.
05 1 cup water.
06 2/3 cup real maple syrup.

Instructions

Step 01

Preheat oven to 350°F. Grease a 9×13-inch pan.

Step 02

In a large bowl, mix together the cake mix, cornbread mix, eggs, oil, water, and maple syrup using a hand-held mixer until smooth and well combined.

Step 03

Pour the batter into the prepared pan.

Step 04

Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 05

Allow the cornbread to cool slightly before serving.

Notes

  1. This cornbread is best served warm with a drizzle of extra maple syrup or a pat of butter.

Tools You'll Need

  • Oven.
  • 9×13-inch pan.
  • Large bowl.
  • Hand-held mixer.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 12 g
  • Total Carbohydrate: 40 g
  • Protein: 4 g