Sweet Maple Cornbread: A Perfect Blend of Cake and Cornbread

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.

• 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.

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.

• 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.

• 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.

• 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.

• 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.

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