Jiffy Cake Cornbread

Aug 11th
Jiffy Cake Cornbread

Jiffy Cake Cornbread

Growing up, my best friends mom would make this delicious cake-like corn bread, which I call Jiffy Cake Cornbread.  Kathy would mix a box of Jiffy Corn Muffin mix, with a box of Jiffy Golden Yellow Cake mix, and the result was a moist and sweet corn bread. So, I decided to try this cornbread in my slow cooker today, since it was too hot to turn on my oven. It turned out great! I have included directions below for oven cooking as well.

Serve this cornbread with honey butter, on the side of chili, or ribs, or heck it would be good with anything! Yumm.

Jiffy Cake Cornbread

Ingredients

  • 1 box (8.5 oz) Jiffy Corn Muffin mix
  • 1 box (9 oz) Jiffy Golden Yellow cake mix
  • 2 eggs
  • 1/3 cup milk
  • 1/2 cup water

Instructions

    Slow Cooker Directions
  1. Grease and flour the sides and bottom of your slow cooker, just like you would for a cake.
  2. In a large bowl combine all ingredients with a whisk.
  3. Pour into Slow Cooker.
  4. Cook on high for about 2 hours, or until firm in the middle.
  5. Cut into slices, and serve with honey butter.
  6. Oven Directions
  7. Preheat oven to 350 degrees.
  8. Grease and flour an 8x8 pan.
  9. In a large bowl combine all ingredients with a whisk.
  10. Pour into pan.
  11. Bake for about 40 minutes, until set, and browned.
  12. Cut into slices, and serve with honey butter.
  13. Note- a different size pan may cook shorter or longer, just watch closely.
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