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Updated January 2024
From its humble beginnings in Southern kitchens, cornbread has secured its place as a beloved comfort food. Its golden-brown hues, crumbly, yet hearty texture, and subtle sweetness makes every bite a celebration of flavors.
Cornbread is a necessary staple during the colder winter months, as it is the perfect side dish for soup, stew or chili!
But cornbread is more than a side dish, when topped with a schmear of creamy butter and a drizzle of sweet, golden honey; cornbread is a delight and can be a meal all on its own!
Today’s recipe for sweet cornbread is inspired by the popular restaurant chain, Boston Market. Boston Market is known for its homestyle comfort food, specifically rotisserie chicken, meatloaf and BBQ ribs.
Not only is each meal served with your choice of classic comforting side dishes, like mac and cheese or mashed potatoes, each meal comes with the most tender, sweet cornbread.
With our Copycat Boston Market Cornbread recipe we’ve recreated this popular restaurant side dish using just a handful of ingredients. In fact, this cornbread is a doctored cake mix recipe.
Not only does this recipe for Boston Market Cornbread start with a box of cake mix, which gives it a sweet flavor and tender texture, it uses boxed cornbread mix, specifically Jiffy Cornbread Mix, which is a popular pantry staple for many families for generations!
Not only does this cornbread taste like the Boston Market Cornbread, it makes a large 9×13 pan, which is great for setting up on a chili bar and serving to a crowd!
Helpful Tips and Information:
Boston Market Cornbread Ingredients:
- Jiffy cornbread mix
- Butter cake mix – A yellow cake mix can be substituted.
- Large eggs
- Buttermilk – To substitute the buttermilk you can replace the buttermilk with equal amounts plain Greek yogurt and whole or 2% milk. Alternatively, you can add 2 tablespoons lemon juice or white vinegar to a liquid measuring cup. Add whole or 2% milk to the measuring cup, filling to the 1 ⅔ cup line.
- Corn oil – Melted butter could be substituted.
What to serve with Copycat Boston Market Cornbread:
Cornbread is an ideal side dish to soup, stew, chili, pot roast and barbecue chicken or ribs. Specifically, we like to serve this Boston Market Cornbread with our Slow Cooker Black-Eyed Pea Soup, Chorizo and Black Bean Chili or Slow Cooker Smoked Brisket.
We also like using this Copycat Boston Market Cornbread to use to make our Three Bread Stuffing Muffins at Thanksgiving.
If you like this Boston Market Cornbread, then you will love these other cornbread recipes:
Jalapeno Cheddar Cornbread – This Jalapeno Cheddar Cornbread recipe is a spicy way to change up a go to dinner side dish! Serve it with brisket, chili, soup or stew for a flavorful meal!
Sour Cream Cornbread – Cornbread is a wintertime staple as it pairs perfectly with soup and chili. This Sour Cream Cornbread recipe can be made ahead of time and due to the sour cream, stays moist and tender.
Copycat Z’tejas Cornbread – This buttery Copycat Z’tejas Cornbread recipe, is traditionally made in a cast iron skillet and is inspired by the popular Tex-Mex restaurant founded in Austin, Texas.
Boston Market Cornbread Recipe:
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Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Cornbread is a necessary staple during the colder winter months, as it is the perfect side dish for soup, stew or chili! This Boston Market Cornbread Recipe is inspired by the popular restaurant chain. It is a quick and easy sweet cornbread that will feed a crowd!
Ingredients
- 2 (8.5-oz) boxes Jiffy cornbread mix
- 1 (16.5-oz) box butter cake mix
- 5 large eggs
- 1 ⅔ cups buttermilk
- ½ cup canola oil
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Set aside.
- In a large bowl, stir together both boxes of cornbread mix and butter cake mix.
- In a separate large bowl, whisk the eggs until combined. Whisk the buttermilk and canola oil into the eggs.
- Add the egg mixture to the bowl with the cake mix and stir until well combined.
- Pour the batter into the prepared baking dish. Bake in the preheated 350-degree F oven for 30 minutes, or until a tester inserted in the center comes out clean.
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adapted from Taste and Tell
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