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Home » Appetizers » Jiffy Cake Cornbread

Jiffy Cake Cornbread

by Sarah Olson on August 11, 2013 | Updated May 20, 2020 28 Comments

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jiffy corn bread mix, yellow cake mix and piece of cornbread on plate

Make this sweet Jiffy Cake cornbread in the slow cooker for a great side dish. Pair with honey butter or even butter and jam.

Growing up, my best friend’s mom would make this delicious cake-like cornbread, 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 cornbread. 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!

jiffy corn bread mix, yellow cake mix and piece of cornbread on plate

Try another great side for the slow cooker:

  • Slow Cooker Campfire Potatoes
  • Slow Cooker Salsa
  • Slow Cooker Cheesy Bacon Scalloped Potatoes
  • Slow Cooker Hot German Potato Salad
  • Slow Cooker Herbed Mushrooms

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jiffy corn bread mix, yellow cake mix and piece of cornbread on plate

Jiffy Cake Cornbread

5 from 10 votes
Easy to make with just 2 mixes!
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: cornbread
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6
Calories: 354kcal
Author: Sarah Olson

Ingredients:

  • 8.5 oz. Jiffy Corn Muffin mix
  • 9 oz. Jiffy Golden Yellow cake mix
  • 2 eggs
  • 1/3 cup milk
  • 1/2 cup water
US Customary – Metric

Instructions:

Slow Cooker Directions:

  • Grease and flour the sides and bottom of your slow cooker, just like you would for a cake.
  • In a large bowl combine all ingredients with a whisk.
  • Pour into Slow Cooker.
  • Cook on high for about 2 hours, or until firm in the middle.
  • Cut into slices, and serve with honey butter.

Oven Directions:

  • Preheat oven to 350 degrees.
  • Grease and flour an 8×8 pan.
  • In a large bowl combine all ingredients with a whisk.
  • Pour into pan.
  • Bake for about 40 minutes, until set, and browned.
  • Cut into slices, and serve with honey butter.

Recipe Notes:

Note- a different size pan may cook shorter or longer, just watch closely.

Nutrition:

Calories: 354kcal | Carbohydrates: 64g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 665mg | Potassium: 104mg | Fiber: 3g | Sugar: 27g | Vitamin A: 147IU | Calcium: 136mg | Iron: 2mg
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    Filed Under: Appetizers, Side Dishes Tagged With: corn bread, Crock pot, honey, sides, slow cooker

    Comments

    1. Kristin says

      November 26, 2020 at 5:09 am

      Can this recipe be doubled? 13×9 pan?? Slow cooker?

      Reply
      • Sarah Olson says

        November 26, 2020 at 8:20 am

        I think it should work. It’s hard to say without testing.

        Reply
    2. T C Pleasants says

      November 5, 2020 at 3:13 pm

      Can I add creamed corn to this by reducing some of the water and milk?

      Reply
      • Sarah Olson says

        November 6, 2020 at 9:01 am

        Yes, that will work fine.

        Reply
    3. Will Young says

      February 8, 2020 at 2:51 pm

      5 stars
      This recipe is so old school, and simply easy. I made this along with some slamming slow cooked beef stew. OMG. It was SO Flavorful & moist. What a wonderful delicious, wintertime meal. Thank you for this helpful recipe.

      Reply
    4. Melissa says

      December 30, 2019 at 8:14 am

      I was wondering if I could just use regular jiffy yellow cornbread? And how would I do it? Please and thank you.

      Reply
      • Sarah Olson says

        December 30, 2019 at 8:35 am

        Hi Melissa, you would need 2 boxes and follow the ingredients on the boxes. Cook for what this recipe states. I hope that helps!

        Reply
        • Cathy Smith says

          May 13, 2020 at 3:26 pm

          Lawsy Jean Lawsy Jean as my Mamaw would say, when I saw you mixing cornbread with cake mix. Cause I don’t eat sweet cornbread, I am from the South. BUT hold your horses, I’m just getting started, BUT I remember all those morning afters, nahh I don’t drink those morning after having cornbread, there is always some left and a favorite think to do is crumble it and add a couple spoons sugar and filling it with milk. Yes ma’am I still do it today. I always hoped Post or Kellogs would develop a sweet cornbread cereal and call em corny breads!! So I am a gonna give this a try.

          Reply
    5. Glennaq says

      November 26, 2019 at 6:23 am

      5 stars
      So easy to make and everyone loves this!

      Reply
    6. Bunny says

      October 1, 2019 at 12:57 pm

      5 stars
      Can you use jiffy all purpose baking mix along with the jiffy cornbread? Can’t find the jiffy cake mix

      Reply
      • Sarah Olson says

        October 1, 2019 at 1:11 pm

        I’m unsure bunny! I’ve never tried and I would be hard to be certain without trying it.

        Reply
    7. Anonymous says

      November 12, 2018 at 7:27 pm

      Made this tonight but did something wrong. Tasted delicious but just crumbled when I tried to cut it. And it wasn’t dry so didn’t overtake it. Under or over mixed? Baked it in a dark brown 8x 8 glass pan.

      Reply
      • Tim Fealy says

        April 1, 2020 at 4:25 pm

        I also baked in 8×8 brown glass pan it did not crumble but took much longer to bake

        Reply
    8. Keli M says

      August 16, 2016 at 8:12 am

      Can you just use 2 regular corn bread mixes??

      Reply
      • Sarah Olson says

        August 16, 2016 at 10:50 am

        Yes! Just follow the liquid on the back. The liquid instructions are different for the cake mix.

        Reply
        • Keli M says

          August 20, 2016 at 1:44 pm

          Thanks

          Reply
    9. Sue says

      December 19, 2015 at 4:43 pm

      Made this for Thanksgiving. Everyone loved it. Will be making for Christmas too. Thanks for a great easy recipe!

      Reply
    10. Sandy says

      September 17, 2015 at 6:37 pm

      It’s good but can’t taste the cornbread much I think I like regular ol’ jiffy cornbread

      Reply
    11. Sandy says

      September 17, 2015 at 1:25 pm

      Isn’t a 8×8 pan going to be too small for both boxes that’s what I use for only
      1 box?

      Reply
      • Sarah Olson says

        September 17, 2015 at 2:20 pm

        If it’s a deep pan it would be fine, mine is a glass pyrex type and it fits.

        Reply
    12. Darla says

      July 19, 2015 at 11:11 pm

      Does this freeze well?

      Reply
    13. Sarah says

      June 5, 2015 at 10:26 am

      What size slow cooker works best for this recipe?

      Reply
      • Sarah Olson says

        June 5, 2015 at 12:22 pm

        6-quart oval 🙂

        Reply
    14. Anna says

      September 21, 2014 at 6:49 pm

      Jiffy yellow cake mix is hard to find in my area, so I tried this recipe with a Jiffy white cake mix. Worked just fine!

      Reply
      • Babs says

        January 22, 2019 at 8:38 am

        I use Duncan Hines Butter cake mix and my family loves how moist it is.

        Reply
        • Anonymous says

          November 21, 2020 at 12:25 pm

          1 whole box?

          Reply
    15. an affair from the heart says

      January 7, 2014 at 4:37 pm

      How clever, I use the regular Jiffy Cornbread all of the time, I score it right when it comes out of the oven, and we put maple syrup on it. I am TOTALLY trying this!! Pinning!! 🙂 Michaela

      Reply
    16. Becky says

      September 15, 2013 at 4:36 pm

      This sounds wonderful! I can’t wait to try it. I use Jiffy corn muffin mix all the time but never would have thought of pairing it w/ a cake mix.

      Reply

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