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Boston Market Cornbread Copycat

Boston Market Cornbread Copycat


 INGREDIENTS 


1 (8 1/2-ounce) box Jiffy Mix Corn Muffin Mix
1 (9-ounce) box Jiffy Mix Golden Yellow Cake Mix
2 eggs
1/3 cup milk
1/2 cup cold water

 DIRECTIONS 


Basically you just mix both boxes of cake and muffin mix according to the directions on the package.
  1. Preheat the oven to 350°F. Grease and 8x8-inch or 9x9-inch square pan.
  2. Mix the dry ingredients from the corn muffin mix and cake mix together in medium bowl. In a larger bowl beat the eggs, then add the milk and water and blend. Add the dry ingredients, gently stirring until just mixed. (A few lumps in the batter is okay.)
  3. Bake in 350 degree F. oven for about 30 minutes. When a toothpick inserted into the center of the bread comes out clean, you know it’s done.
  

Boston Market Cornbread Copycat
Nutrition Information
Boston Market Cornbread
Serving Size:
Amount Per Serving
Calories 2180.00
Calories from Fat 0.00
Total Fat
61.0g
Saturated Fat
25.0g
Trans Fat
0.0g
Cholesterol
385.0mg
Sodium
3960.0mg
Total Carbohydrate
368.0g
Dietary Fiber
5.5g
Sugars
115.0g
Protein
33.0g
Vitamin A 0%
Vitamin C 0%
Calcium 46%
Iron 66%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons


When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon