Are you a fan of both cornbread and cake? Why not combine them into one delicious dish? Cornbread with cake mix is a fun and easy way to make a unique and tasty treat that will have your taste buds dancing. In this article, we’ll share two different recipes for cornbread with cake mix that are sure to impress your friends and family.
Recipe 1: Sweet Cornbread with Cake Mix
Ingredients:
- 1 box of yellow cake mix
- 1 cup of cornmeal
- 1/2 cup of sugar
- 1/2 cup of vegetable oil
- 4 eggs
- 1 cup of milk
- 1/2 teaspoon of salt
Instructions:
- Preheat your oven to 375°F.
- Grease a 9×13 inch baking dish.
- In a large bowl, mix together the cake mix, cornmeal, sugar, vegetable oil, eggs, milk, and salt until well combined.
- Pour the batter into your prepared baking dish.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 300
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 70mg
Sodium: 340mg
Total Carbohydrates: 39g
Dietary Fiber: 1g
Sugar: 22g
Protein: 4g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Equipment:
- Large mixing bowl
- 9×13 inch baking dish
- Measuring cups and spoons
- Whisk or electric mixer
- Oven
Serving Suggestions:
This sweet cornbread with cake mix is perfect for breakfast, brunch, or as a side dish for your favorite meal. Serve it warm with butter or honey for an extra special treat.
Variations:
Try adding some chopped jalapeños or shredded cheese to the batter for a spicy twist on this classic recipe.
Substitutions:
If you don’t have yellow cake mix, you can use white cake mix instead. You can also use buttermilk in place of regular milk for a tangier flavor.
Storage:
Store any leftover cornbread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Tips:
- Make sure your ingredients are at room temperature before mixing.
- Don’t overmix the batter or it will become tough.
- Use a toothpick to check for doneness.
Frequently Asked Questions:
Q: Can I use a different type of cake mix?
A: Yes, you can use any flavor of cake mix that you like.
Q: Can I make this recipe without eggs?
A: Yes, you can use a vegan egg substitute or applesauce in place of the eggs.
Recipe 2: Savory Cornbread with Cake Mix
Ingredients:
- 1 box of white cake mix
- 1 cup of cornmeal
- 1/2 cup of melted butter
- 1/2 cup of milk
- 2 eggs
- 1 can of creamed corn
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
Instructions:
- Preheat your oven to 375°F.
- Grease an 8×8 inch baking dish.
- In a large bowl, mix together the cake mix, cornmeal, melted butter, milk, eggs, creamed corn, garlic powder, and onion powder until well combined.
- Pour the batter into your prepared baking dish.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 250
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 50mg
Sodium: 330mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugar: 16g
Protein: 3g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Equipment:
- Large mixing bowl
- 8×8 inch baking dish
- Measuring cups and spoons
- Whisk or electric mixer
- Oven
Serving Suggestions:
This savory cornbread with cake mix is perfect for any meal. Serve it warm with your favorite soup, chili, or stew.
Variations:
Try adding some chopped green chilies or shredded cheese to the batter for an extra kick of flavor.
Substitutions:
If you don’t have white cake mix, you can use yellow cake mix instead. You can also use sour cream in place of the creamed corn for a creamier texture.
Storage:
Store any leftover cornbread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Tips:
- Make sure your ingredients are at room temperature before mixing.
- Don’t overmix the batter or it will become tough.
- Use a toothpick to check for doneness.
Frequently Asked Questions:
Q: Can I use a different type of corn?
A: Yes, you can use canned or frozen corn instead of creamed corn.
Q: Can I make this recipe without butter?
A: Yes, you can use vegetable oil or coconut oil in place of the butter.
Personal Thoughts
Cornbread with cake mix is a fun and easy way to make a unique and delicious dish that will have everyone asking for more. Whether you prefer sweet or savory cornbread, there’s a recipe for you. I love trying out new recipes, and these two variations of cornbread with cake mix did not disappoint. They were both easy to make and turned out perfectly moist and flavorful. I highly recommend giving these recipes a try for your next meal.