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Boston Market Cornbread has always been my favorite item at the beloved restaurant. It was the first place I tasted moist, sweet cornbread. I remember as a kid I was blown away that cornbread could be so good. My go-to meal at Boston Market was always rotisserie chicken, macaroni and cheese, creamed spinach and extra cornbread. Talk about a perfect meal! Now that almost all of the restaurants are closed, you can still taste that perfect cornbread with this dupe recipe.
In honor of the restaurant several years back, I got a mini loaf pan to replicate the exact shape. There’s something so special about individual loaves. If you don’t care for this nostalgia and want to use a muffin pan, you’ll get 24 muffins vs. 16 loaves. In order to get the loaves to keep their shape and not fall apart when removing them from the pan I highly recommend Pam baking spray with flour. This is different than regular spray. The flour in the spray truly creates a non-stick surface. It’s the only brand I use when baking.
The recipe is the easiest cornbread recipe you’re gonna find. It’s just a butter cake mix, Jiffy corn muffin mix, salted butter, water, milk and eggs. The cake mix combined with the Jiffy is what creates that signature sweet moist cornbread. If you can’t find a butter cake mix, a yellow cake mix will suffice.
If you are baking all the loaves or muffins together, be sure both pans can fit in the middle rack and note your baking time will be a bit longer than suggested in the recipe. I bake in two rounds because I’m too cheap to buy two mini loaf pans. Twenty three minutes at 350 degrees in the middle rack is the exact time for my oven for ONE pan of mini loaves.
I have two other fabulous cornbread recipes. My sweet cornbread is cooked in a 9×13 pan, contains corn and feeds a crowd. My honey butter glazed cornbread is cooked in a 9″ cake pan and doused in honey butter when it comes out of the oven. Neither of those use a box cake mix or Jiffy cornbread mix so you probably have everything you need in your kitchen right now to make them.
Boston Market Cornbread
Ingredients
- 1 butter box cake mix
- 4 tbsp softened salted butter
- 2/3 c 2% milk
- 1 1/3 c water
- 5 large eggs
- 2 8 oz boxes Jiffy corn muffin mix
Instructions
- Preheat oven to 350 degrees
- Beat softened butter with either a stand mixer with a whisk attachemnt or a whisk hand mixer.
- Add the cake mix, milk and water and beat until smooth.
- Add one egg at a time and continue beating until all the eggs are fully incorporated and the batter is smooth. Be sure to scrape the bottom of the bowl and mix to remove all lumps.
- Add both boxes of Jiffy corn muffin mix and beat until just combined.
- Spray mini loaf pans with non-stick baking spray (I use Pam) and fill the batter halfway up in each compartment.
- Bake for 23 minutes on the middle rack. If making muffins, check at 17 minutes.