Sweet Cornbread

 My grandma used to make an amazing sweet cornbread and her secret was using yellow cake mix in the batter! The texture is perfectly fluffy, moist, and with a little grit of corn. This recipe is so easy yet so impressive and tastes heavenly when it's fresh out the oven with some honey drizzled over it.

Make it a chili dinner night and whip this up to go alongside it!

Makes 1 13x9 pan 

Cook time: Just 20 minutes

Ingredients

1 box yellow cake mix

9 oz Jiffy cornbread mix

1/3 cup milk

4 eggs

5 tablespoons butter melted

1 cup water

Directions

1. Preheat the oven to 350 degrees.
2. Spray a 13x9 pan with cooking spray or wipe with some oil. You can also use cupcake pans.
3. Mix together cake mix and corn bread mix in a large bowl.
4. Add in the eggs, water, butter, and milk. It will be thick!
5. Pour the batter into the pan and bake for 20 minutes or until a toothpick inserted in the center doesn't come  out wet. Be careful not to overcook as this will dry it out.
6. Enjoy your cornbread hot and fresh for breakfast, dinner or all by itself!