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COPYCAT BOSTON MARKET CORNBREAD RECIPE

 

 

 

I have a small obsession with wanting to know how things are made, especially when it comes to food. Boston Market is known for their rotisserie chicken and signature sides, but it’s their cornbread recipe that I have wanted to recreate.

 

I’ve made cornbread from the box and from scratch and each time it has left me wanting something more. It’s either too dry or lacking in flavor.

 

A good cornbread recipe is lightly sweet, moist, and in my opinion easy to make.

 

 

I came across this Boston Market cornbread recipe from Genius Kitchen and knew it would be the great start for a copycat. After reading through and combining the suggestions in the reviews here is what I came up with.

 

In a large bowl mix together 1 (18 ounce) box of butter cake mix, 2 boxes (8.5 ounces each) Jiffy cornbread mix, 4 eggs, 1 can (14.75 ounces) creamed corn, 1 cup water, and 2/3 cup milk.

 

You could use regular vanilla cake mix if you can’t find butter cake.

 

 

Once the Boston  Market cornbread ingredients are combined pour the batter into the greased pans of your choosing. It may be a little lumpy because of the corn and that’s okay.

 

 

 

 

As you can see, I chose to go with an assortment of muffins, mini loaves, and a round cake pan.

 

Bake the cornbread until golden brown. The muffins took about 30 minutes, the mini bread loaves 35 minutes and the round pan 40 minutes.

 

 

 

 

This Boston Market cornbread recipe came out so good. Some reviewers complained the cornbread was too cake-like, but to me it had the perfect sweetness and texture. You can always add in a handful (maybe 1/4 cup) of cornmeal to make it less cake-like if you prefer. I’m all about keeping things easy so if you try adding in the cornmeal let me know how it turns out!

 

My husband has been avoiding flour and carbs so he didn’t get to indulge in these delicious cornbread.

They freeze perfectly. I bagged them in small Ziploc bags and just heated them in the microwave/toaster oven when I wanted them.

 

 

COPYCAT BOSTON MARKET CORNBREAD RECIPE

 

Inspired by Genius Kitchen

 

INGREDIENTS

1 (18 ounce) box butter cake mix (I used Duncan Hines)

2 (8.5 ounce) boxes Jiffy cornbread mix

4 eggs

1 (14.75 ounce) can creamed corn

1 cup water

2/3 cup milk

 

1. Mix together all the ingredients in a large bowl until combined.

2. Pour into greased pans (muffin, bread loaf, cake) of choice.

3. Bake 350 degrees Fahrenheit until golden brown.

Cupcake pan: 30 minutes

Mini bread loaf: 35 minutes

Round cake pan: 40 minutes