Boston Market Style Cornbread
The ultimate comfort food, Boston Market Style Cornbread is sweet, moist, and pairs perfectly with savory dishes. This easy recipe is a crowd-pleaser that brings warmth and nostalgia to your table. Enjoy it tonight for a delightful addition to any meal!
Equipment
- Muffin tins
Ingredients
- 2 boxes Jiffy corn muffin mix
- 1 box butter flavored cake mix
- 5 eggs lightly beaten
- 2/3 cup milk
- 1 1/3 cups water
- 1/2 cup butter room temperature
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease 24 muffin cups or 8 mini loaf pans with butter or non-stick spray to ensure easy release after baking.
- In a large bowl, combine the dry ingredients: the two boxes of Jiffy corn muffin mix and the box of butter flavored cake mix. Stir them together until evenly mixed, making sure there are no lumps.
- In another bowl, beat the eggs lightly. Add the milk and water to the eggs and mix well. This will be the wet mixture that brings moisture to the cornbread.
- Pour the wet mixture into the bowl of dry ingredients. Use a spatula or spoon to gently fold the ingredients together. Be careful not to overmix; you want the batter to remain fluffy.
- Add the room temperature butter into the mix. This step is crucial as it enhances the overall flavor and texture, creating a richer taste.
- Once everything is combined, the batter should be thick but pourable. Divide the batter evenly among the prepared muffin cups or loaf pans, filling them about two-thirds full.
- Bake in the preheated oven for 18 to 22 minutes. You’ll know they are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow the cornbread to cool in the pans for a few minutes. This makes it easier to remove.
- Carefully take the cornbread out of the pans and place them on a wire rack to cool further. Enjoy warm or at room temperature!
Notes
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it.
- Freezing: You can freeze cornbread by wrapping it in aluminum foil and placing it in a freezer bag. It will keep well for up to three months.
- Cheesy Addition: Add shredded cheese, like cheddar, to the batter for a cheesy version of cornbread that pairs beautifully with savory dishes.
- Herbs and Spices: Incorporate herbs like rosemary or thyme into the batter for a fragrant twist that adds depth to the flavor.
- Serving with Honey: Drizzle warm cornbread with honey or serve it with a side of honey butter to elevate its sweetness.
- Mini Muffins: Make mini muffins for a fun bite-sized treat that’s perfect for gatherings or as a snack.