Ingredients
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2
-
1
-
5
-
2/3
-
1 1/3
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Boston Market Cornbread,Found this recipe on the internet… it called for yellow cake mix, but the butter mix adds a great taste. Tastes just like boston market! (When I made it, used 12 muffins and 4 mini loafs),I gave it 5 stars, but I changed the recipe to my taste. Cake mix is now 15.25 oz. size. To this, I added 1/2 cup coarse ground cornmeal, 1 14.5oz. can creamed corn and 1 small white onion, chopped. Reduced water to 1 cup. Poured into 9 x 13 pan. Baked for 35 minutes til golden brown. Noticed that cornbread was still jiggly in the middle so I covered cornbread with aluminum foil and gave it 25 minutes more. Cornbread came out solid, dense and moist. Will try to reduce water some more next time. Needs more onion.,My husband ate cornbread and didn’t complain about it! I’m so happy! I made this healthier by using a sugar free cake mix from Pillsbury and I also left out the butter. I do think this was “cakey”, but our family liked them. I will definitely be using this recipe again. Thank you LauraTracey!
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Steps
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1
Done
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Preheat Oven to 350 Degrees F and Mix All Dry Ingredients. |
|
2
Done
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Add Remaining Ingredients and Mix Well. |
|
3
Done
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Pour Into Greased Cupcake Pans or Mini Loaf Pans. |
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4
Done
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Bake 30 Minutes or Until Golden Brown on Top and a Toothpick Inserted in the Middle Comes Out Clean. |
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5
Done
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Allow to Cool Slightly in the Pan (until Pulls Away from Side a Bit). |
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6
Done
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Remove from Pan and Serve Warm. |
