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Cornbread Cake

  • Author: María
  • Total Time: 35
  • Yield: 12 1x


I won’t say that it tastes “from scratch” but it’s pretty damn good! 




  1. Preheat your oven to 350°F and place a rack in the center and oil your baking dish(es) with baking spray or vegetable oil. 
  2. Grab two large bowls. In one make the cake batter according to package directions, and in the other make the corn muffin batter (both boxes of it). 
  3. Pour half of the cake batter into the bowl of corn muffin batter and use a silicone spatula to fold them together, gently. Fold in the remaining cake batter, then pour all of the batter into the greased baking vessel – or evenly between them if using more than one. 
  4. Bake in the center of the oven for 25-30 minutes, until a toothpick inserted in the center comes out clean and there’s not much jiggle to it. 
  5. Once the cornbread is done baking, rub the salted butter over the entire top of the surface. Dassit! 


  • If you’re unable to find this particular brand, refer to the “Cornbread Cake Ingredients” section of the above post for advice and alternatives. Of course, I recommend you always read the post above the recipe to get the most out of them but that’s up to you! 
  • I have no clue what the original source of this recipe is – and believe me I searched – but shout out to the now-defunct Cape Fear Mommies Group for sharing it with me! 
  • Prep Time: 5
  • Cook Time: 30
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