Sweet Maple Cornbread
Sweet Maple Cornbread - CRAZY good!! Cake mix, Martha White Sweet Yellow Cornbread Mix, eggs, water, oil and real Maple Syrup. Makes a ton! Great for potlucks and the holidays! Everyone went back for seconds. SO good!
I just got back from an incredible trip to Canada, and I have maple syrup on my brain. We ate maple syrup with everything on our trip. We even had maple syrup on pizza! It sounds weird, but it was really good!! Try it next time.
The CMA Awards are coming up on November 2nd, and we are having a little viewing party. Our parties usually consist of Chicken Legs grilling and a lot fo fun sides for everyone. Since I am into all things maple right now, I am making this Sweet Maple Cornbread to go with our grilled chicken.
Y'all this is SO good! I used some cake mix, tons of maple syrup and a couple of packets of Martha White Sweet Yellow Cornbread and Muffin Mix. It only took a minute to make and it was ready to eat in under 30 minutes. The cornbread is great with butter and it is out of this world drizzled with more maple syrup!
It makes a TON! I made 12 muffins and a 9x13-inch pan of this Sweet Maple Cornbread. This would be great for the upcoming holidays too!
Sweet Maple Cornbread
serves 18
(Printable Recipe)
- 1 box yellow cake mix
- 2 (7oz) packages Martha White Sweet Yellow Cornbread and Muffin Mix
- 5 eggs
- 1/2 cup oil
- 1 cup water
- 1 cup real maple syrup
Preheat oven to 350 degrees. Grease preferred pans. I used one 12-cup muffin pan and 1 9x13-inch pan.
Mix together cake mix, Martha White Sweet Yellow Cornbread and Muffin Mix, eggs, oil. water and maple syrup.
Pour into prepared pans. Bake muffins for 18 to 20 minutes. Bake 9x13-inch pan for approximately 30 minutes.
**If you don't want muffins, you can use one 8x8-inch pan instead of the muffin pan. If you want to make all muffins, this will make 36 regular sized muffins.**
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