The Best Boston Market Cornbread Copycat

I remember the first time I tasted Boston Market’s cornbread. It was a revelation – dense, slightly sweet, and undeniably buttery. It was the perfect accompaniment to their rotisserie chicken and mashed potatoes, and I always made sure to snag an extra piece or two (okay, maybe three) before heading home. That cornbread became a comforting staple, a taste of simple, satisfying goodness. Trying to recreate that magic at home has been a long journey, but this recipe finally captures that familiar, comforting flavor I remember so fondly.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 16
• Yield: 16 muffins or 1 loaf pan and 4 mini loafs
• Dietary Type: Vegetarian (can be adapted to gluten-free with appropriate flour substitutes)

Ingredients

• 2 (8 1/2 ounce) boxes Jiffy corn muffin mix
• 1 (18 ounce) box butter recipe cake mix
• 5 eggs
• 2/3 cup milk
• 1 1/3 cups water
• 1/2 cup butter, softened

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Muffin tin or mini loaf pans
• Cupcake liners (optional)
• Whisk or electric mixer
• Toothpick

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). This is a crucial step to ensure even baking and a perfectly golden crust.

2. In a large mixing bowl, combine the Jiffy corn muffin mix and the butter recipe cake mix. Make sure to break up any clumps in the cake mix for a smoother batter. Whisk together the dry ingredients until well combined.

3. Add the eggs, milk, water, and softened butter to the dry ingredients. If your butter isn’t quite soft, you can microwave it for a few seconds, but be careful not to melt it completely.

4. Mix all ingredients well using a whisk or an electric mixer. Be careful not to overmix the batter, as this can result in a tougher cornbread. Mix until just combined.

5. Prepare your baking pans. You can use either a standard muffin tin, mini loaf pans, or a combination of both. Grease the pans thoroughly with butter or cooking spray, or line them with cupcake liners for easy removal.

6. Pour the batter into the prepared pans, filling each muffin cup or mini loaf pan about 2/3 full. This allows room for the cornbread to rise without overflowing.

7. Bake for 30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean. If the tops are browning too quickly, you can loosely tent the pans with foil during the last 10 minutes of baking.

8. Allow the cornbread to cool slightly in the pan, about 5-10 minutes, until it pulls away from the sides a bit. This will make it easier to remove without crumbling.

9. Remove the cornbread from the pan and serve warm.

Expert Tips & Tricks

• Don’t overmix: Overmixing develops the gluten in the cake mix, resulting in a tougher, less tender cornbread. Mix until just combined.
• Room temperature ingredients: Using room temperature eggs and milk helps the batter come together more easily and ensures even baking.
• Adjust sweetness: If you prefer a less sweet cornbread, you can reduce the amount of butter recipe cake mix slightly.
• Buttermilk substitution: For a tangier flavor, substitute the milk with buttermilk.
• Spice it up: Add a pinch of cayenne pepper or chopped jalapenos to the batter for a spicy kick.
• Make ahead: The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to give it a good stir before baking.

Serving & Storage Suggestions

Serve the cornbread warm with butter, honey, or your favorite jam. It’s a perfect accompaniment to soups, stews, chili, or barbecue.

To store leftovers, wrap them tightly in plastic wrap or place them in an airtight container. The cornbread will keep at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months.

To reheat, you can warm the cornbread in a preheated oven at 350 degrees F (175 degrees C) for 5-10 minutes, or microwave it for 30-60 seconds. Frozen cornbread can be thawed in the refrigerator overnight or reheated directly from frozen.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	152.8 kcal	N/A
Calories from Fat	60 kcal	N/A
Total Fat	6.7 g	10%
Saturated Fat	2.6 g	13%
Cholesterol	33.8 mg	11%
Sodium	237.7 mg	9%
Total Carbohydrate	20.7 g	6%
Dietary Fiber	1 g	4%
Sugars	8.9 g	N/A
Protein	2.6 g	5%

Variations & Substitutions

• Gluten-free: Substitute the Jiffy corn muffin mix and the butter recipe cake mix with gluten-free alternatives. Look for gluten-free corn muffin mix and a gluten-free yellow cake mix. You may need to adjust the liquid slightly to achieve the right consistency.
• Dairy-free: Use a dairy-free milk alternative, such as almond milk, soy milk, or oat milk, instead of regular milk. Ensure your butter substitute is also dairy-free.
• Honey Cornbread: Add 1/4 cup of honey to the batter for a richer, sweeter flavor.
• Herb Cornbread: Incorporate fresh herbs, such as rosemary, thyme, or chives, into the batter for a savory twist. About 2 tablespoons of chopped herbs should be sufficient.
• Cheese Cornbread: Add 1/2 cup of shredded cheddar cheese or Monterey Jack cheese to the batter for a cheesy cornbread.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cake mix?
A: While the butter recipe cake mix is recommended for its flavor, you can experiment with other cake mixes, such as yellow cake mix or vanilla cake mix. The flavor will vary slightly depending on the mix you use.

Q: Can I add more corn to the cornbread?
A: Yes, you can add up to 1 cup of canned or frozen corn to the batter for a more pronounced corn flavor and texture. Drain the corn well before adding it to the batter.

Q: Why is my cornbread dry?
A: Overbaking is the most common cause of dry cornbread. Be sure to check for doneness with a toothpick and remove the cornbread from the oven as soon as it’s ready. Also, avoid overmixing the batter.

Q: Can I freeze the cornbread?
A: Yes, cornbread freezes well. Wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw it in the refrigerator overnight or reheat it directly from frozen.

Q: How do I prevent the cornbread from sticking to the pan?
A: Thoroughly grease the baking pan with butter or cooking spray, or line it with cupcake liners. This will help prevent the cornbread from sticking and make it easier to remove.

Final Thoughts

This recipe brings back those nostalgic Boston Market memories with every bite. The blend of corn muffin mix and butter recipe cake mix creates a truly special flavor and texture that’s hard to resist. I encourage you to try it out for yourself and share your feedback. Serve it alongside your favorite comfort food or as a delicious snack on its own. It’s a simple recipe that’s sure to become a family favorite. Enjoy!