Sweet Maple Cornbread (Made with Cake Mix)

Sweet Maple Cornbread Recipe – CRAZY good! Super light and moist. This recipe is a cross between a cake and cornbread. Only 6 ingredients – cake mix, eggs, oil, Jiffy Mix, water, and maple syrup. Comes together in minutes and is ready to eat in about 30 minutes. Delicious with some honey butter or drizzled with maple syrup. A delicious twist to our usual Southern cornbread recipe. Great for potlucks and cookouts.

pile of cornbread on a platter

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Cornbread Made with Cake Mix

This Sweet Maple Cornbread is SO good! Super light and moist. This recipe is different from our traditional cornbread recipe. This sweet version is a cross between a cake and cornbread. The maple syrup really puts this bread over the top. There are only a few simple ingredients in this recipe – cake mix, eggs, oil, Jiffy Mix, water, and maple syrup. This comes together in minutes and is ready to eat in under an hour. It tastes amazing slathered with some honey butter or drizzled with maple syrup. Heaven! Great for potlucks and cookouts.

platter of cornbread cut into squares

How to Make Sweet Maple Cornbread

This bread is super easy to make with only a few simple ingredients. Pre-heat the oven, spray a 9×13-inch cake pan with cooking spray, and line with parchment paper. Set aside.

In a large bowl, whisk together cake mix and cornbread mix. Add the wet ingredients – eggs, vegetable oil, water, and pure maple syrup. Mix together with a handheld mixer until smooth. Pour the batter into a 9×13-inch pan. Bake until golden brown and a cake tester inserted into the middle of the cake comes out clean or with only a few moist crumbs.

Brush the top of the warm bread with melted butter or more maple syrup, if desired. Cool bread in the pan on a wire rack for 10 to 15 minutes before slicing.

Helpful Tips & Frequently Asked Questions

  • I use a box of Betty Crocker yellow cake mix.
  • Make sure to use real maple syrup in this recipe and not pancake syrup.
  • Feel free to mix in a can of corn kernels or cooked bacon to the batter.
  • You can bake the cornbread in any pan you prefer. Adjust the cooking time accordingly.
    • Two 9-inch square baking pan
    • Muffin tin for cornbread muffins
    • 12-inch cast-iron skillet
  • Can Cornbread be frozen? Yes! Bake the cornbread and cool completely. Place the cooled cornbread in a freezer bag and freeze for up to 3 months.
  • How long does Cornbread last? The cornbread will keep for 1 to 2 days in an airtight container at room temperature.
drizzling maple syrup over cornbread

What to Serve with Cornbread

I’m not usually a fan of sweet cornbread, but this easy recipe has made me a fan! This cornbread goes with everything! Grilled chicken, pork, steak, casseroles, soups, and a big bowl of chili. We make this all year-round! This recipe makes a lot of bread, so this is perfect when you need to feed a crowd.

Here are a few of our favorite recipes from the blog that go great with this easy cornbread recipe:

drizzling maple syrup over cornbread

Sweet Maple Cornbread

Yield: 16 people
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Sweet Maple Cornbread Recipe – CRAZY good! Super light and moist. This recipe is a cross between a cake and cornbread. Only 6 ingredients – cake mix, eggs, oil, Jiffy Mix, water, and maple syrup. Comes together in minutes and is ready to eat in about 30 minutes. Delicious with some honey butter or drizzled with maple syrup. A delicious twist to our usual Southern cornbread recipe. Great for potlucks and cookouts.

Ingredients:

  • 1 box yellow cake mix
  • 2 (8.5-oz) boxes Jiffy cornbread mix
  • 5 large eggs
  • ½ cup vegetable oil
  • 1 cup water
  • cup real maple syrup

Instructions:

  • Preheat oven to 350ºF. Grease a 9×13-inch pan.
  • Mix together cake mix, cornbread mix, eggs, oil, water and maple syrup with a hand-held mixer.
  • Pour the batter into the prepared pan. Bake approximately 35 to 40 minutes.

Notes:

  • I used a box of Betty Crocker yellow cake mix.
  • Make sure to use real maple syrup in this recipe and not pancake syrup.
  • Can Cornbread be frozen? Yes! You can freeze the baked cornbread for later.
  • How long does Cornbread last? The cornbread will keep 1 to 2 days in an airtight container.
  • Feel free to mix in a can of corn kernels or cooked bacon to the batter.

Steph

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platter of cornbread cut into squares

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Comments

  1. I substituted 1 cup cream corn for the 1 cup water. Also I did not have real maple syrup so substituted with Karo Dark Corm Syrup. It came out so moist and delicious. I even won a cornbread contest at our neighborhood chili cookoff.

  2. I’ve never really cared much for “traditional” cornbread but this sounded so good to me I had to give it a try. It is FABULOUS! My boyfriend (who loves any cornbread) said it was the best he’s ever eaten. High praise, indeed! Thanks, Steph for a wonderful new recipe.

  3. I just received my Martha White prize with all of the great muffin mixes and I'm especially excited over the Nashville Eats cookbook, thanks so much!

  4. I L O V E cornbread and could eat it all day, every day. No joke! This looks great! Lately I've just been using Jiffy Cornbread mix and eating it with butter & honey but I am excited to try it with Maple Syrup!!

  5. WHEN are you going to post a recipe that starts: "I just got back from an incredible trip to Rome…" When are you coming Steph?! Thought it was this month…. Wendy

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