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Nutrition Facts

Serving Size 1 muffins 50g

Recipe makes 36 muffins)

Calories 152
Calories from Fat 60 (39%)
Amount Per Serving %DV
Total Fat 6.7g 10%
Saturated Fat 2.6g 12%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 37mg 12%
Sodium 272mg 11%
Potassium 43mg 1%
Total Carbohydrate 20.6g 6%
Dietary Fiber 1.0g 4%
Sugars 8.9g
Protein 2.6g 5%

how is this calculated?

Boston Market Cornbread

Recipe #56322 | 40 min | 10 min prep | add private note

By: LauraTracey
Mar 13, 2003

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)

36 muffins (change servings and units)

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)

Directions

  1. 1
    Preheat oven to 350 degrees F and mix all dry ingredients.
  2. 2
    Add remaining ingredients and mix well.
  3. 3
    Pour into greased cupcake pans or mini loaf pans.
  4. 4
    Bake 30 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
  5. 5
    Allow to cool slightly in the pan (until pulls away from side a bit).
  6. 6
    Remove from pan and serve warm.

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Featured Reviews for This Recipe

From: Chef #1438127

On Nov 6, 2009

This was a great copycat recipe! I would add that the butter should be REALLY soft, almost melted, before adding it to the mix. Also, I put 1/2 the mix in a 8-inch round cake pan (the other 1/2 made 24 muffins) and baked it about 15 minutes longer. FANTASTIC TASTE!

0 people found this review helpful

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  • From: Lisa Michelle R.

    On Nov 4, 2009

    Fantastic! My husband loves it so much that he asks me to make it for him all the time! Also perfect for Thanksgiving!

    0 people found this review helpful

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  • From: Susan in Pennsylvania

    On Jun 23, 2005

    My family and I liked this recipe very much. It was easy to make, took very little time and adapted to an 8X13" rectangle glass pan. I greased it with butter and decreased the baking temperature to 325 degrees F and increased the time in the oven by 15 minutes.

    7 people found this review helpful

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  • From: PuglyDuckling

    On Dec 13, 2003

    I've made this recipe several times now. I serve some muffins with my chili and then freeze the rest for later, which is usually enough for 3 or 4 more meals. This last time I added only 1 cup of water and after my batter was mixed I stirred in 1 15-ounce can of creamed corn, and they turned out excellent! I did have to bake for 25 minutes though. Great recipe LauraTracey!!!

    6 people found this review helpful

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  • Read all 37 reviews

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