Utah Moist Supreme Cornbread

This whole 'cornbread recipe thing' has been one of the most failed recipes I have tried making.  I have made it from scratch trying everything possible but I feel like each one always came out dry.  Then I heard of the recipe that mixes a box of yellow cake mix with a box of Jiffy Corn Bread mix (google it if you want more details on that).  I liked that one, but my husband thought it was too sweet for his taste (weirdo).  Here is the perfect combination of the two.  Enjoy!  

*Note, I always halve the recipe below to make one 9x13 pan.  

Utah Moist Supreme Cornbread

This is a Utah favorite, Corn bread meets yellow cake. An awesome, really sweet corn bread! Every time I make this cornbread everyone wants the recipe. The original recipe makes 2 large pans but check out the recipe as it can easily be made into smaller batches.

1 Box of Yellow Cake Mix, (I like Pillsbury Moist Supreme Brand)
2 Cups yellow cornmeal
2 Cups all-purpose flour
1 tea. Salt
2 TB Baking Powder
3 Cups Milk
4 Large Eggs
1 Cup Vegetable Oil

Pre-heat your oven to 400 degrees. Grease or butter 2- 13X9, yes two pans, generously. (See notes below for smaller sizes.) In a very large bowl, combine the dry ingredients (cake mix, cornmeal, flour, salt and baking powder). In another bowl combine the wet ingredients. Add wet ingredients to the dry. Stir to combine. Pour half the mixture into each pan. Bake 25 to 30 minutes, or until a toothpick inserted into the center of bread comes out clean. Spread 2 or 3 TB of the Honey Butter over each pan of hot cornbread. Serve hot with honey butter on the side.

This recipe is perfect in an Outdoor Dutch Oven. Use a #14 and cook with approximately 30 coals on top and 8 on the bottom; preheat the lid for a better crust on top. Cook for about 30-35 minutes. You can also use a #12 Dutch Oven and the bread will be very tall, 22 on the top and 6 on the bottom. Feeds approximately 30. I make it for every family reunion in Dutch Ovens, we cook for 75 people and use 13 Dutch Ovens. So much fun and always an adventure!

Honey Butter
1 Cup butter, softened
¾ cup honey
Beat together until smooth.

***The cornbread recipe can be halved or quartered, just combine the dry ingredients and divide them into zip-lock bags to use another time. For a quarter of a recipe use only 1 egg, ¾ cup milk, ¼ cup vegetable oil and use a 9X9 pan, or a #10 Dutch oven. For a half recipe use 2 eggs, 1 ½ cup milk, ½ cup vegetable oil in a 13×9 pan or a #12 Dutch Oven.

** To make Gluten Free replace with a GF cake mix and use GF Flour and 1 tea. Xanthan Gum.

Hope you are enjoying the summer! It just seems to be flying by! Jan Dairy Keen Let me know if you try this recipe I would love to hear from you. Jan@Dairykeen.com

Recipe Source:  Dairy Keen  Photo Source:  Fav Family Recipes