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Brian's Sweet Cornbread
Camfam Cookery
Think Boston Market Cornbread but better! I have a sweet tooth and after many tweaking attempts, I have found this to be perfect for me. It's a little sweeter than any other cornbread and probably should be called, "Brian's Sweet Corn Cake".
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Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Course
Dessert, Game Day, Snack
Cuisine
American
Servings
8
Calories
91
kcal
Equipment
1 10" Cast Iron Skillet
Ingredients
1x
2x
3x
1
box
Jiffy Cornbread Mix
8.5oz Box
1
box
Jiffy Yellow Cake Mix
9.0oz Box
½
cup
water
⅓
cup
milk
2
eggs
⅓
cup
sugar
¼
cup
orange blossom honey
Instructions
Preheat the oven to 350˚F.
Spray 10" cast iron skillet with Pam (or similar - don't use butter)
Add all ingredients into a large bowl and whisk together for 3 minutes. Do not use a power mixer, i.e. break a sweat.
Fill a 10" cast iron skillet with the batter.
Bake at 350˚F degrees for approximately 35 minutes or until a cake tester comes out clean in the center.
Put the skillet on a cooling rack.
Let the cornbread rest for 15 minutes before cutting and serving.
Nutrition
Serving:
1
g
Calories:
91
kcal
Carbohydrates:
21
g
Protein:
2
g
Fat:
3
g
Saturated Fat:
0.3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
0.1
g
Trans Fat:
0.004
g
Cholesterol:
1
mg
Sodium:
318
mg
Potassium:
52
mg
Fiber:
2
g
Sugar:
22
g
Vitamin A:
30
IU
Vitamin C:
0.1
mg
Calcium:
61
mg
Iron:
1
mg
I made this!
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