Ingredients for Cornbread Cake
Feel free to skip ahead to the full recipe, but here are some helpful notes about the ingredients you’ll need to make this Cornbread Cake:
Duncan Hines’ Butter Golden Cake Mix: I absolutely suggest utilizing Duncan Hines’ Butter Golden Cake Mix. It’s the best one, in my opinion, for making this Cornbread Cake taste as close to homemade as possible. When I can’t find it, I substitute another Butter-flavored cake mix. When I couldn’t find butter, I substituted yellow cake mix on a handful of occasions. Most yellow cake mixes call for a specific amount of vegetable oil, which must be replaced with an equal amount of melted butter.
Jiffy Corn Muffin Mix: I believe most (Black) people have heard of Jiffy mix, if only in passing. I’d never had it as a child (it contains pork derivatives), but as an adult still learning to cook, I fell in love with it (adding sugar, of course). You’ll need two boxes of the essentials. I’ve never used the Vegetarian version, but if you’ve used it before and enjoy it, I don’t see why it wouldn’t work.
The other ingredients listed on the box mixes are eggs, water, and milk. I didn’t include oil because, remember, if your box calls for it, you’ll be replacing it with melted butter. You’ll prepare each box mix according to the package instructions before combining the two batters.
Salted butter: As previously stated, if you can’t find Butter Cake mix, replace the oil called for on the box of yellow cake mix with melted butter. To me, salted tastes best, but that is entirely up to you. We’ll also rub it on the top of the Cornbread Dessert as soon as it comes out of the oven. Then, as we start serving it, we put a pat of butter on each slice. And start to follow butter to almost every bite until it’s gone…
This yields a substantial amount of cornbread! It will fill a 913′′ baking dish, two 8′′ cast iron skillets, or approximately 32 muffin cups, depending on how full they are. I almost always use cast iron skillets or my Wilton Perfect Loaves pan.
Cornbread Cake: A Step-by-Step Guide
Full instructions are included in the recipe below, but here’s a quick rundown of what you’ll need to do, as well as some helpful tidbits to help you get the most out of this Cornbread Cake recipe:
Preheat the oven to 350°F and position a rack in the center. Measure out everything and decide whether you’ll beat it by hand with a whisk or an electric mixer, or if you’ll use a stand mixer. You’ll also need to decide what you’re going to bake it in. Make sure to lightly grease the dish(es) you’re using so the Cornbread Cake doesn’t stick. If using cast iron, I recommend using butter or oil, and if using glass or another metal, I recommend using pan grease or baking spray.
Combine the batters
Make the batters in two separate bowls: one for the cake mix and the other for the two boxes of corn muffin mix. I usually use a whisk and elbow grease to get the lumps out, but I’ve also used a hand mixer.
Fold ’em in half. Fold half of the cake batter into the cornbread batter with a silicone spatula or wooden spoon. Then fold in the rest of the cake batter. Pick up the bowl and drop it a few inches off the counter to encourage any bubbles to pop and rise.
Put it in the oven!
Pour the Cornbread Cake batter into the baking dish, dividing it evenly if using more than one, and tap the pan on the counter to level it out. Bake for about 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Enjoy. Eat it after rubbing it over with butter