Boston Market Style Cornbread

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This cornbread recipe is a copycat of the Boston market. It tastes more like cake than corn bread, but since it's called corn bread, you can get away with eating cake with dinner!

This Boston Market Cornbread impersonator is a recipe I printed online many years ago. Probably when I discovered that you could print recipes from the internet. That was a great discovery! I must have printed a billion of them. I continually removed my recipe collection (or would choke on them) and this is one of the few surviving recipes from that time period (it must have been in the mid 90's).

I love the Boston Market cornbread.

And why do I love him so much? Because it's not really corn bread. It is the last cake like corn bread.

Who doesn't love cake that can be eaten with a meal instead of after?

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These corn muffins are super sweet, buttery, and so delicious! They have a consistency more similar to cake than corn bread. I love you with a super spicy Five Alarm chili.

This recipe only has 5 ingredients (plus water), making it very easy and quick to make. It forms a huge batch, but you can freeze half of them or cut the recipe in half.

If you like very sweet corn bread, you will love this recipe 🙂

Boston Market Style Cornbread

Course: bread

American kitchen

Preparation time: 5 minutes.

Cook time: 30 minutes.

Total time: 35 minutes

Servings: 12

Calories: 246kcal

Author: Christin Mahrlig

This cornbread recipe is a copycat of the Boston market. It tastes more like cake than corn bread, but because it's called corn bread, you can get away with eating cake with dinner!

  • 2 boxes of Jiffy corn muffin mix
  • 1 box of butter flavored cake mix
  • 5 eggs, lightly beaten
  • 2/3 cup milk
  • 1 1/3 cups of water
  • 1/2 cup butter, room temperature
  • Preheat oven to 350 degrees and grease 24 muffin pans or 8 mini bread pans.

  • Put the dry ingredients in a large bowl and mix.

  • Add the remaining ingredients and mix well. Pour the mixture into the prepared molds

  • Bake for 25 to 30 minutes, or until golden brown on top and toothpick inserted in center comes out clean.

  • Let cool slightly before removing from the pans.

Calories: 246kcal

Recipe Source: You can find this recipe online. I'm not sure who the original source is.

Disclosure: This post may contain affiliate links.

Boston style corn market pan

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