Easy One-Bowl Cornbread
An yummy cornbread is a must on any Thanksgiving or Christmas table and lucky for you, I’ve got the perfect recipe!
This is an easy one-bowl cornbread that’s essentially foolproof and ideal for procrastinating cook. This recipe is the definition of “work smarter, not harder ” using yellow cake mix, jiffy corn muffin mix and my secret ingredient, browned butter. The result is a deliciously soft and moist cornbread that’ll have everyone asking, “Who made the cornbread??” And the best part is it all just takes a couple minutes to throw together before baking!
tips for the best cornbread
- Use browned butter! Browned butter a staple in my kitchen – especially when baking and even more so when it comes to the holidays! It adds a beautiful warm and caramel-y flavor when used! Find out more about browned butter here and how to make and use it! This recipe will work with regular butter though if you’re reaaalllyy pinched on time!
- Decide if you like more caramelized edges vs softer edges. Your choice of baking pan will dictate your how much your edges caramelize. Darker pans conduct heat more efficiently so this is a perfect choice if you like crisper edges – if not, a light colored pan would be a better choice for you.
- Use buttermilk! What we perceive as “moist” in baked goods typically comes from fat. Buttermilk has much more fat than whole milk so it will produce a softer and more moist cornbread. If you’re having a hard time getting your hands on buttermilk, you can swap it out for an equal amount of unsweetened full-fat greek yogurt.
- Poke holes in your cornbread! Its the only way to get our honey browned butter glaze soaked all the way through.
- Cut the recipe in half easily. This recipe has a pretty high yield. For a smaller skillet (8-inch) simply weight out half of your cake mix and then cut the rest of the recipe in half!
Servings: 12 servings
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 12-inch baking pan
Ingredients
Cornbread
- 6 large eggs
- 1 box Yellow cake mix
- 2 boxes Jiffy Cornbread mix
- 1 cup browned butter
- ¼ cup canola oil
- 1 ½ cups buttermilk
Honey Browned Butter Glaze
- 2 TBSP browned butter
- 1 TBSP honey
Instructions
- Preheat oven to 325℉
- Combine all ingredients in a mixing bowl and mix with whisk until just incorporated then pour into a greased pan of your choice.
- Bake for 25-35 minutes or until a toothpick comes out with just a few crumbs.
- For glaze, mix browned butter and honey together.
- Use a toothpick to poke holes in your cornbread then pour browned butter/honey mixture over the cornbread while still hot. Enjoy!
Don’t be shy!Tag me on IG at @thestushkitchen & show off your cooking skills! I can’t wait to see what you cook up!
I made this for thanksgiving! It was a hit!!!! Thanks to this recipe. First time browning butter…super easy and the cornbread was divine! So moist and fluffy! Definitely will be making this again! Thank you thank you thank you!
The cornbread was like cake loved it
O-M-G! So buttery. So sweet, fluffy and moist! I LOVE this cornbread! I had to control myself…barely.
Cornbread is very tasty, moist and delicious. Definitely, homemade!
I was very pleased to see that this recipe didn’t include a life anecdote that took up several paragraphs to get to the good stuff and the good stuff is good. Living in the northeast it’s hard to find good cornbread or literally any bread baked product that’s not cookies or banana bread so you have to make it all yourself.
This recipe is a life saver for we the people of the Caribbean away from the Caribbean.