Description
This Sweet Maple Cornbread recipe combines the moistness of yellow cake mix with the traditional texture of Jiffy cornbread mix, enhanced by the rich flavor of real maple syrup. It’s an easy-to-make, delightful side perfect for complementing savory dishes or enjoyed on its own as a sweet treat.
Ingredients
Scale
Dry Ingredients
- 1 box yellow cake mix
- 2 (8.5-oz) boxes Jiffy cornbread mix
Wet Ingredients
- 5 large eggs
- ½ cup vegetable oil
- 1 cup water
- â…” cup real maple syrup
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease a 9×13-inch baking pan thoroughly to prevent sticking and ensure easy removal of the cornbread.
- Mix Ingredients: In a large mixing bowl, combine the yellow cake mix, Jiffy cornbread mix, eggs, vegetable oil, water, and real maple syrup. Use a hand-held mixer to beat the ingredients together until the batter is smooth and well blended, ensuring an even distribution of flavors.
- Bake the Cornbread: Pour the prepared batter evenly into the greased 9×13-inch pan. Place it in the preheated oven and bake for approximately 35 to 40 minutes. The cornbread is done when a toothpick inserted in the center comes out clean and the top is lightly golden.
Notes
- For extra moist cornbread, avoid overbaking. Start checking for doneness around 35 minutes.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Allow the cornbread to cool slightly before cutting to ensure clean slices.
- Maple syrup adds natural sweetness; ensure to use 100% pure maple syrup for best flavor.
