Thursday, October 14, 2010

Cake Cornbread

Mike doesn't like cornbread but I do and I know Rob does. This is an easy, super moist recipe. It's yummy for a side dish and good for breakfast too.

Cake Cornbread

1 (18.25-ounce) package yellow cake mix
1/3 cup
vegetable oil, if called for in mix
3 large eggs, if called for in mix
1 (15-ounce) package cornbread mix
  1. Preheat oven to 425°F (220°C). Grease a 13 x 9-inch baking pan; set aside.
  2. Prepare yellow cake mix according to the package directions. This may require the oil and eggs.
  3. In a separate bowl, prepare cornbread mix according to the package directions. Blend the two batters and pour into baking pan.
  4. Bake for 40 to 45 minutes, or until lightly browned. Cut into squares to serve.
Makes 12 servings.


  1. I made this last night with my dinner and everyone loved it! John's mom thought I made it from scratch, ha!

  2. Oh I love this recipe! I remember you used to make it for us when we were kids!