Marie Callender’s Cake-like Cornbread is a delightful twist on traditional cornbread that combines the sweetness of cake with the comforting texture of cornbread. The recipe is perfect for anyone looking to add a touch of sweetness to their meal.
When making Marie Callender’s Cake-like Cornbread, you can substitute the corn muffin mix with a gluten-free version if needed, ensuring everyone can enjoy the treat. For a richer flavor, consider using whole milk instead of regular milk. Always check for potential allergies, especially with mixes, as they may contain various allergens. Fresh ingredients can make a difference, so opt for high-quality eggs and butter if possible.
Bread & Rolls
Marie Callender’s Cake-like Cornbread Recipe
Ingredients
- 1 (9 ounce) box corn muffin mix
- 1 (18 ounce) box yellow cake mix
- 1/3 cup milk
- 4 eggs
- 1/3 cup butter, melted
- 1 cup water
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Thoroughly spray muffin pan cups with non-stick spray to ensure easy removal later.
- In a large bowl, pour in the 9-ounce box of corn muffin mix and the 18-ounce box of yellow cake mix.
- Add 1/3 cup of milk, 4 eggs, and 1/3 cup of melted butter to the dry ingredients, and stir well until fully combined. The batter will be very thick, but that’s just what you want.
- Pour the thick batter into the prepared muffin cups, filling them about two-thirds full. If you have extra batter, I wouldn’t blame you for keeping it for the bowl lickers; they deserve a treat too.
- For mini muffins, bake for about 15 minutes, or until they turn golden and a toothpick inserted comes out clean. For regular-sized muffins, bake for approximately 20 minutes, keeping an eye on them for that lovely golden color.