No current photos.

Add this recipe to your:

Send this recipe:

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?

Menus using this recipe:

Ugly Naked Chicken Night

HeatherFeather

Sunday, March 11 to Saturday, March 17th

kris in ks

Boston Market Cornbread

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

⁽³⁵⁾ RATE IT NOW Print Recipe

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

Questions about this recipe?

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

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

Read all 37 reviews