Boston Market Cornbread

A knock-off from a popular restaurant chain, this Boston Market Cornbread will satisfy any sweet cornbread lovers.

If you love cornbread, you should also try this Corn Muffin Recipe or this traditional Cornbread Recipe.

I think cornbread is one of those things that will start a debate depending on where you are.  Kind of like chili.  Beans or no beans?  I know some people are very passionate about their chili, and usually for those people, it can only be one way or the other.

I have found that cornbread often falls into the same debates.  Sweet or not sweet.

When it comes to cornbread and chili, I’ll admit that I don’t draw a line either way.  I like chili with beans, and without beans.  And I like cornbread both sweet and not sweet.  Although I would say that I tend to lean towards the sweet side.  But really, I just love bread so much that I’ll take it any way I can get it!

I mention this, because if you don’t like your cornbread sweet, turn away now.  This cornbread definitely leans towards the sweet side.  So sweet, in fact, that some people might even think it’s cake instead of cornbread!  (Well, technically, it kind of is…)

I heard of this cornbread recipe forever ago, and have always wanted to try it.  It is a knock-off of the cornbread at Boston Market.  I’ve been to Boston Market, but it’s been so many years ago, so honestly, I don’t remember their cornbread.  But everyone raves about it.  If you have ever been, and you love that cornbread, you won’t believe how easy it is to make at home.

2 Corn bread mixes.  Cake mix.  Ingredients called for on the boxes.  Bake, and you are done.  See – I told you it is easy!!  Sweet?  Definitely.  Delicious?  Definitely.  Easy?  Definitely.  This is pretty much a fool-proof recipe.  And hey – any excuse to eat cake with dinner is a good one, right?

Ingredients

• Cornbread Mix: I have only tested this recipe using Jiffy cornbread mix, but I’m sure other brands will work.
• Yellow Cake Mix: I’ve been making this recipe for years and years – before the size of cake mixes started shrinking. Luckily, this worked with the larger cake mixes and it still works with the smaller cake mixes. Just make sure it is a cake mix that is for a 9×13-inch cake.
• Eggs: If you have time, room temperature eggs will work the best.
• Milk: I use 2%, but whole milk or even 1% would be fine.
• Oil: You’ll want a neutral flavored oil, like vegetable oil or canola oil.

How to Make Boston Market Cornbread

PREP: Preheat the oven and spray a baking dish with nonstick cooking spray.

MIX: Mix all of your ingredients together. Pour this into your prepared baking dish.

BAKE: Bake until it is cooked through, then let it cool slightly before cutting and serving.

More Bread Side Dish Recipes

Buttermilk Biscuits
Red Lobster Cheddar Biscuits
Dinner Roll Recipe
Crescent Rolls with Cheese

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Boston Market Cornbread

5 from 3 votes

Author: Deborah Harroun

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 16 servings

Course: Side Dish

Cuisine: American

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A knock-off from a popular restaurant chain, this Boston Market Cornbread will satisfy any sweet cornbread lovers.

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Ingredients

• ▢ 2 (8.5-oz each) boxes Jiffy cornbread mix
• ▢ 1 box yellow cake mix (sized for a 9×13-inch cake – see notes)
• ▢ 5 eggs
• ▢ 2/3 cup milk
• ▢ 1 cup water
• ▢ 1/2 cup vegetable oil

Instructions

• Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray. Set aside.
• In a large bowl, mix all ingredients until combined. Pour into the prepared baking dish.
• Bake in the preheated oven for 30 minutes, or until a tester inserted in the center comes out clean.

Recipe Notes:

I have used everything from a 18.5 oz to 15.25 oz cake mix and they have all worked.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1slice, Calories: 355kcal (18%), Carbohydrates: 52g (17%), Protein: 5g (10%), Fat: 14g (22%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 7g, Cholesterol: 67mg (22%), Sodium: 555mg (24%), Fiber: 1g (4%), Sugar: 22g (24%)

Keywords: boston market copycat, cornbread recipe