Boston Market Cornbread Recipe 415 Food

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BOSTON MARKET CORNBREAD



Boston Market Cornbread image

Found this recipe on the internet... it called for yellow cake mix, but the butter mix adds a great taste. Tastes just like boston market! (When I made it, I used 12 muffins and 4 mini loafs)

Provided by LauraTracey

Categories     Quick Breads

Time 40m

Yield 36 muffins

Number Of Ingredients 6

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)

Steps:

  • Preheat oven to 350 degrees F and mix all dry ingredients.
  • Add remaining ingredients and mix well.
  • Pour into greased cupcake pans or mini loaf pans.
  • Bake 30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
  • Allow to cool slightly in the pan (until pulls away from side a bit).
  • Remove from pan and serve warm.

BOSTON MARKET STYLE CORNBREAD



Boston Market Style Cornbread image

Boston Market Style Cornbread is crisp on the outside, but soft, moist, and sweet inside. It's a cult favorite (and you won't believe how it's made!)

Provided by Sue Moran

Categories     bread

Time 1h

Number Of Ingredients 6

15 ounce boxed cornbread mix
15 ounce boxed vanilla cake mix
4 large eggs
2/3 cup mild vegetable oil
2/3 cup buttermilk (you can use regular milk as well)
1 cup water

Steps:

  • Preheat oven to 350F Lightly spray a 9x13 pan and line with parchment paper for easy removal (this is optional.) Note: it's important that your pan has at least 2 inch sides so it can accomodate the large amount of batter.
  • Put both mixes into an extra large bowl (I use my stand mixer, but you don't have to) and whisk to combine well.
  • Add the rest of the ingredients and blend until well combined, but don't over mix. Small lumps are fine.
  • Turn the batter into your prepared pan.
  • Bake for about 50 minutes, or until a toothpick inserted in the center comes out without wet batter on it...moist crumbs are fine.
  • Enjoy warm or at room temperature, but don't slice the cornbread before you're ready to serve or it can dry out.

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