Super Sweet Cornbread

Cornbread made with cake mix ~ another fabulous Pinterest find!  It's truly the best cornbread!  Or cake...or cornbread.  I don't know which.  It's very sweet, so it is really a treat to make this once in a while.  We had it with my Turkey Two Bean Chili, but I also ate it over the next couple of days when I was craving something sweet.

The original recipe calls for a box of Jiffy Cornbread mix, but I made my own.  You make that first, then make the cake mix, then combine them both together.  I used Duncan Hines Butter Golden mix apparently (from the notes from the recipe that this is adapted from) it's the only mix without pudding in it, which makes it a little less "cakey".  This is also a mix that calls for 3 eggs - I used just two because you will be combining this with the cornbread mix that already has 2 eggs.  I felt like 5 eggs would be too much.    

If you wanted to, you could also add cheddar cheese, jalapenos, etc.  That would also make this mix a lot more savory.  I LOVE sweet cornbread so I was so excited to find this.  It's also so moist, which is another must.  

Super Sweet Cornbread

1 box yellow cake mix (I used Duncan Hines Butter Golden)
water, butter or oil and eggs (from the directions on the box - minus 1 egg if using what I used)

For the cornbread mix (or use 2 boxes Jiffy Cornbread Mix):

1 1/3 cups flour

1 cup cornmeal

6 tablespoons sugar

2 tablespoons baking powder

1/2 teaspoon salt

4 tablespoons vegetable oil

2 eggs

2/3 cup milk

Preheat oven to 350 degrees.  Spray a 9x13" baking pan with non-stick cooking spray.  Start with the cornbread by combining all ingredients through the vegetable oil.  After that is mixed together, add the eggs and milk.  Set aside.  Make the cake mix according to package directions in a large mixing bowl.  Combine the two mixes together and pour into the 9x13" pan.  Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.   Cut into squares.

(Source:  Adapted from The Sisters Dish)