Recipe Review: Copykat Boston Market Cornbread

Posted June 11, 2012 by Tanya M in Cooking, Recipes / 7 Comments

I got this recipe off of recipe several years ago and it tastes just like the restaurant’s.  My boys fight over these! The only problem I have is finding jiffy yellow cake mix so when I find it I stock up!

Family Yumminess Rating: 5 of 5 stars
RA Ease of Prep Rating: 5 of 5 stars

1 box (8.5 oz) jiffy corn muffin mix
1 box (9 oz) jiffy yellow cake mix
2 tbsp sugar
2 eggs
1/3 cup milk
1/2 cup cold water


Preheat oven to 350 degrees.  Mix together all ingredients and pour into prepared pan.  I put batter in the regular sized muffin pans about 2/3 full. Bake at 350 degrees for about 20 minutes or until toothpick inserted in middle comes out clean. Makes about 18 to 20 muffins.

My Notes: Since I have a non-stick mini muffin pan, I reduced the heat to 325 degrees and cooked them for about 8-12 minutes. Dark, nonstick pans should be cooked at lower 325 degree heat. The batter made 24 mini muffins plus 11 regular sized muffins. Enjoy!

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7 responses to “Recipe Review: Copykat Boston Market Cornbread

    • Tanya

      Great idea to look in the dollar store for the jiffy mix, I didn’t think of that. Thanks for sharing and leaving a comment. If you try it, please remember to let me know. Hope to hear from you again soon!

    • Tanya

      I hope you like it, let me know if you try it, very easy and delicious! We don’t have a Boston market near us so this is a great substitute and more cost effective. My youngest coud make a meal on these alone. Thanks for stopping by, hope you pay another visit soon.

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