Cornbread With a Twist

Cornbread With A Twist Recipe

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Barb Stellmach


I am not a fan of cornbread. A lot of times it is dry, crumbly, and gritty. We went to a BBQ place a few weeks ago. The cornbread was awesome. Of course, the owner would not give me her recipe would not expect her to. So, I ran with it and experimented. I like the version here, but you can also use Jiffy corn muffin mix. Use the milk, egg, and water amounts as shown on each box. My husband says it is the best cornbread her has ever eaten. I don't know about that - but it is pretty good.

★★★★★ 1 vote
10 Min
30 Min


1 bag
marie callenders corn bread mix
1 box
jiffy yellow cake mix
2 cups
2 capfuls
vanilla extract
1 stick
butter, melted
1/4 cup


1Spray 9x13 pan with cooking spray, or grease. Heat oven to 350.
2In medium bowl, combine mixes, water, egg, and vanilla. Stir to mix well. Pour into prepared pan. Bake at 350 for 30-35 minutes. Bread will be light golden brown, and toothpick comes out clean.
3While bread is baking, melt butter. Add honey. Mix well. As soon as bred comes out of the oven, pour butter honey mixture on bread. Spread to reach corners. Serve while warm. We like ot heat the leftovers in the microwave for 15 seconds. Just like fresh out of the oven.

About Cornbread With a Twist

Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #cornbread