Cornbread Mix Recipes: 15 Cheap Box Hacks Southern Cooks Turn Into Breakfast, Dinner and Dessert

Cornbread Mix Recipes are suddenly everywhere, and searches for a cornbread mix breakfast casserole hit Breakout on Google Trends this month. That little box of corn muffin mix in the pantry is one of the cheapest things in the grocery store, yet it can feed a family breakfast, dinner and dessert. Southern grandmothers knew it all along and kept a stack of boxes for potlucks, chili night and last-minute company. If you love a classic pan from scratch, our old skillet cornbread debate is the place to start. Here you will find savory bakes like tamale pie and chili skillet, holiday sides like cornbread dressing, and sweet surprises like honey butter cake and peach cobbler. Curious about the history? The story of cornbread goes back centuries. Grab a box from the pantry and start with breakfast..

Sausage Breakfast Casserole Made With Cornbread Mix

Searches for a cornbread mix breakfast casserole hit Breakout this month, and the first bite tells you why. Browned sausage, eggs and shredded cheddar bake right into a sweet, tender cornbread base, so breakfast for a crowd comes out of one pan. Mix it the night before, cover and chill, then bake while the coffee brews. Cook the sausage until no pink remains and bake until the center reaches 160 F. Set it out next to a make-ahead holiday quiche and Christmas morning practically runs itself..

You will need: 1 lb breakfast sausage, 2 boxes corn muffin mix (8.5 oz each), 6 large eggs, 1 1/2 cups milk, 2 cups shredded cheddar, 4 scallions sliced, 1/2 tsp black pepper

How to make it: 1. Brown sausage, breaking it up, and drain. 2. Whisk eggs and milk, then stir in the muffin mix until just combined. 3. Fold in sausage, 1 1/2 cups cheese, scallions and pepper. 4. Pour into a greased 9×13 pan and top with remaining cheese. 5. Bake at 375 F for 35 to 40 minutes until set in the center.

Chili Skillet Bake, the Thriftiest of the Cornbread Mix Recipes

Got leftover chili? Pour it into a cast iron skillet, spoon cornbread batter on top and bake until golden. It is a fast, cozy dinner that turns one pot of chili into a second meal everyone fights over. Make sure the chili is hot before adding the batter so the bottom cooks through, and stir shredded cheese into the batter. It is one of the thriftiest Cornbread Mix Recipes on this list, the kind of supper that fits right in with Texas comfort food classics. How many bowls of chili do you have left?

You will need: 4 cups prepared chili, 8.5 oz box corn muffin mix, 1 large egg, 1/3 cup milk, 1 cup shredded cheddar, sour cream and scallions for serving

How to make it: 1. Heat chili in a 10 inch oven-safe skillet until bubbling. 2. Mix muffin mix, egg, milk and 1/2 cup cheese. 3. Spoon batter over the chili. 4. Sprinkle with remaining cheese. 5. Bake at 400 F for 20 minutes until golden and top with sour cream and scallions.

Mexican Cornbread Casserole With Ground Beef

This layered casserole is a weeknight hero. Seasoned ground beef, green chiles and cheese are sandwiched between two layers of cornbread, then baked until golden. It slices like lasagna and reheats well for lunches. Spread the bottom layer thin so it cooks through, then top with salsa, sour cream and sliced scallions at the table. It is one of the most filling Cornbread Mix Recipes for a tight budget, and it belongs on your rotation of cheesy weeknight casseroles. How spicy will you make it?

You will need: 1 lb ground beef, 1 packet taco seasoning, 4 oz can green chiles, 2 boxes corn muffin mix (8.5 oz each), 2 large eggs, 2/3 cup milk, 15 oz can creamed corn, 2 cups shredded Mexican cheese

How to make it: 1. Brown beef, drain and stir in seasoning and chiles. 2. Mix muffin mix, eggs, milk and creamed corn. 3. Spread half the batter in a greased 9×13 pan and top with beef and 1 cup cheese. 4. Spread remaining batter on top and sprinkle with remaining cheese. 5. Bake at 375 F for 35 to 40 minutes.

Tamale Pie, a Classic Among Cornbread Mix Recipes

Tamale pie is a potluck classic from the 1950s, with seasoned ground beef, beans, corn and peppers baked under a golden cornbread lid. One box of mix makes the entire topping, and it puffs up beautifully over the bubbling filling. Spread the batter in spoonfuls and let it join in the oven so the filling peeks through. Top with sour cream and cilantro. It feels like Grandma’s Sunday supper and sits happily beside other old-school 9×13 pan dinners. Will you add jalapenos?

You will need: 1 lb ground beef, 1 onion diced, 1 packet taco seasoning, 15 oz can black beans drained, 1 cup corn, 15 oz can tomato sauce, 8.5 oz box corn muffin mix, 1 large egg, 1/3 cup milk, 1 cup shredded cheddar

How to make it: 1. Brown beef and onion and drain. 2. Stir in seasoning, beans, corn and tomato sauce and simmer 5 minutes. 3. Pour into a greased 9 inch baking dish. 4. Mix muffin mix, egg and milk and spoon over the filling. 5. Top with cheese and bake at 400 F for 20 to 25 minutes.

Jalapeno Cheddar Cornbread

Jalapeno cheddar cornbread searches doubled this fall, and this loaf delivers the sweet, cheesy, slightly spicy bite people crave. Seed the jalapenos for mild heat or leave a few seeds for extra kick. Bake it in a loaf pan, slice it thick and serve with salsa and a spoon of sour cream for dipping. It is perfect with soup, chili or a holiday ham. For a party board, add a jar of sweet pepper jelly appetizers. Wear gloves when chopping peppers. Mild or spicy for your crew?

You will need: 2 boxes corn muffin mix (8.5 oz each), 2 large eggs, 2/3 cup milk, 1 1/2 cups shredded sharp cheddar, 2 jalapenos seeded and minced, 2 tbsp melted butter, salsa and sour cream for serving

How to make it: 1. Heat oven to 375 F and grease a 9×5 loaf pan. 2. Stir mix, eggs, milk and butter until just combined. 3. Fold in cheese and jalapenos. 4. Spread in the pan. 5. Bake 40 to 45 minutes until a toothpick comes out clean, cool 10 minutes and slice.

Honey Butter Pecan Cake, the Sweetest of the Cornbread Mix Recipes

Add a little extra sugar, sour cream and an egg, and a box of cornbread mix turns into a tender, sweet cake. Poke the warm top all over with a skewer and pour on melted honey butter so it soaks into every bite, then crown each slice with a toasted pecan. It tastes like a fancy restaurant cornbread. Serve it warm with whipped cream. A swirl of one of these easy flavored butters on top makes it even richer. Is this cake or bread? Your call.

You will need: 2 boxes corn muffin mix (8.5 oz each), 2 large eggs, 1 cup sour cream, 1/2 cup milk, 1/3 cup sugar, 1/2 cup chopped toasted pecans plus halves for the top, 1/2 cup melted butter, 1/3 cup honey

How to make it: 1. Heat oven to 350 F and grease a 9 inch round pan. 2. Mix muffin mix, eggs, sour cream, milk, sugar and chopped pecans. 3. Spread in pan and bake 30 to 35 minutes. 4. Melt butter with honey. 5. Poke the warm cake with a skewer, pour honey butter over it and top with pecan halves.

Peach Cobbler With a Cornbread Mix Topping

Southern peach cobbler gets a buttery, golden crust from a box of cornbread mix. Peaches with cinnamon and a handful of blackberries bubble underneath while the sweet corn topping bakes crisp on top. A scoop of vanilla ice cream melting into the warm cobbler is pure comfort. It is one of the cheapest desserts among Cornbread Mix Recipes and lives happily next to other ridiculously easy desserts. Let it cool 15 minutes so the juices thicken. Who wants seconds?

You will need: 2 cans (29 oz each) sliced peaches drained, 1 cup blackberries, 1/2 cup brown sugar, 1 tsp cinnamon, 1 tbsp cornstarch, 8.5 oz box corn muffin mix, 1 large egg, 1/3 cup milk, 4 tbsp melted butter, 2 tbsp sugar

How to make it: 1. Heat oven to 375 F. 2. Toss peaches and blackberries with brown sugar, cinnamon and cornstarch and spread in a greased 8×8 dish. 3. Mix muffin mix, egg, milk and butter. 4. Spoon over the fruit and sprinkle with sugar. 5. Bake 35 to 40 minutes until golden and bubbling.

Cornbread Dressing From a Mix

Many Southern families would never serve Thanksgiving without cornbread dressing, and a box of mix gives you a head start. Bake the cornbread a day or two ahead, crumble it and let it dry out a bit, then mix with sauteed celery, onion, sage and broth. Bake until the top is golden and crisp. Bake it in a dish, not in the bird, and heat to 165 F. Spoon it next to the slices from our easy turkey breast recipes. Is your family team stuffing or team dressing?

You will need: 2 boxes corn muffin mix (8.5 oz each), prepared and cooled, 4 slices day-old white bread torn, 4 tbsp butter, 1 1/2 cups diced celery, 1 1/2 cups diced onion, 2 tsp rubbed sage, 2 large eggs, 3 cups chicken broth, salt and pepper

How to make it: 1. Crumble cornbread and bread into a large bowl and dry overnight. 2. Saute celery and onion in butter until soft and add sage. 3. Toss with the crumbs, then whisk eggs and broth and pour over. 4. Season and spread in a greased 9×13 dish. 5. Bake at 375 F for 40 to 45 minutes.

Pumpkin Cornbread, a Trending Pick in Cornbread Mix Recipes

Pumpkin cornbread searches rose 110 percent this fall, and it is the easiest way to use a half can of pumpkin. The pumpkin makes the cornbread extra moist and gives it a warm amber color. A pinch of cinnamon and nutmeg makes it taste like Thanksgiving. Bake it in a round pan and cut it into wedges, then serve warm with honey butter. Set it on the table with ideas from our old-fashioned Thanksgiving table. Do not overmix the batter, or it will turn dense. Could this be your new holiday bread?

You will need: 2 boxes corn muffin mix (8.5 oz each), 2 large eggs, 1 cup pumpkin puree, 1/2 cup milk, 4 tbsp melted butter, 1 tsp cinnamon, 1/4 tsp nutmeg

How to make it: 1. Heat oven to 375 F and grease a 9 inch round pan. 2. Whisk eggs, pumpkin, milk, butter and spices. 3. Stir in the muffin mix until just combined. 4. Spread in pan. 5. Bake 25 to 30 minutes until a toothpick comes out clean.

Cornbread Waffles With Fried Chicken

Chicken and waffles gets a Southern twist when the waffles are made from cornbread mix. They come out crisp outside and tender inside, with a sweet corn flavor that balances salty fried chicken. Use store-bought fried chicken bites on busy nights. Drizzle everything with hot honey or maple syrup, and grease the waffle iron well so they release easily. This is the kind of plate chefs battled over in a famous comfort food throwdown. Is hot honey or maple your style?

You will need: 2 boxes corn muffin mix (8.5 oz each), 2 large eggs, 1 1/4 cups milk, 4 tbsp melted butter, 8 fried chicken tenders, maple syrup or hot honey

How to make it: 1. Heat and grease a waffle iron. 2. Whisk mix, eggs, milk and butter. 3. Pour batter into the iron and cook until crisp and golden. 4. Warm chicken tenders in the oven. 5. Top waffles with chicken and drizzle with syrup or hot honey.

Pancakes, the Breakfast Surprise in Cornbread Mix Recipes

Cornbread mix makes fluffy, golden pancakes with a little crunch and a sweet corn flavor that kids love. Just thin the batter with extra milk and cook on a buttered griddle. Serve them with maple syrup, honey butter or blueberries. These Cornbread Mix Recipes are great for a lazy Saturday or Christmas morning when the regular pancake mix runs out. Let the batter rest 5 minutes so it thickens. Once you are hooked, try the tall, wobbly Japanese souffle pancakes next. Who wants the first stack?

You will need: 8.5 oz box corn muffin mix, 1 large egg, 3/4 cup milk, 1 tbsp melted butter, butter for the griddle, maple syrup

How to make it: 1. Whisk muffin mix, egg, milk and melted butter. 2. Rest batter 5 minutes. 3. Heat a buttered griddle over medium heat. 4. Pour 1/4 cup batter per pancake and cook until bubbles form, then flip. 5. Cook 1 to 2 minutes more and serve with syrup.

Cornbread Pizza Crust

A cornbread crust gives pizza night a fun Southern twist. Press the batter into a sheet pan, bake it until set, then pile on sauce, cheese and toppings. The crust is slightly sweet, so it is great with barbecue chicken or spicy sausage. Pre-baking is the key so the center does not get soggy. Cut it into squares for a party. For more family meals with that same feel, browse our pizza flavored dinners. What toppings would you choose?

You will need: 2 boxes corn muffin mix (8.5 oz each), 2 large eggs, 2/3 cup milk, 1 cup pizza or barbecue sauce, 2 cups shredded mozzarella, 1 cup cooked chopped chicken or sausage, red onion slices

How to make it: 1. Heat oven to 400 F and grease a sheet pan. 2. Mix muffin mix, eggs and milk and spread thin in the pan. 3. Bake 12 minutes until set. 4. Top with sauce, cheese, meat and onion. 5. Bake 10 to 12 minutes more until bubbling.

Blueberry Cornbread Muffins

Blueberries and cornbread are a sweet summer pairing that works just as well with frozen berries in December. Toss the berries in a spoonful of flour so they do not sink, and sprinkle coarse sugar on top for a crunchy bakery look. These muffins are perfect for brunch or a quick breakfast. Do not thaw frozen berries first, or the batter turns purple. If you like box shortcuts, our grandma baking mix classics work the same magic. Will you add lemon zest?

You will need: 2 boxes corn muffin mix (8.5 oz each), 2 large eggs, 2/3 cup milk, 2 tbsp melted butter, 1 cup blueberries tossed in 1 tbsp flour, 1 tsp lemon zest, coarse sugar

How to make it: 1. Heat oven to 400 F and line a 12 cup muffin pan. 2. Mix muffin mix, eggs, milk, butter and zest. 3. Fold in blueberries gently. 4. Fill cups and sprinkle with coarse sugar. 5. Bake 15 to 18 minutes.

Green Chile Cheese-Filled Cornbread Muffins

Roasted green chiles bring a smoky, mild heat that pairs perfectly with sweet cornbread. These muffins are a nod to New Mexico kitchens, where green chile goes into almost everything. Press a cube of pepper jack into the center of each one before baking and it melts into a creamy pocket. They are great with stew, pozole or a holiday ham. Drain the canned chiles well so the muffins do not get soggy. Serve them beside cozy stuffed peppers. Have you tried green chile in cornbread?

You will need: 2 boxes corn muffin mix (8.5 oz each), 2 large eggs, 2/3 cup milk, 4 oz can diced green chiles drained, 1 cup shredded pepper jack cheese plus 12 small cubes

How to make it: 1. Heat oven to 400 F and line a 12 cup muffin pan. 2. Mix muffin mix, eggs and milk. 3. Fold in chiles and shredded cheese. 4. Fill cups halfway, press a cheese cube into each and cover with remaining batter. 5. Bake 15 to 18 minutes.

Croutons, the Leftover Trick in Cornbread Mix Recipes

Leftover cornbread from any of these Cornbread Mix Recipes makes the best croutons, crunchy outside and tender inside with a little sweetness. Toss cubes in melted butter, garlic powder and a pinch of salt, then bake until golden. They are wonderful on a holiday salad, in tomato soup or tossed into a dressing. Let them cool fully so they crisp, and store them airtight for up to three days. Cornmeal fans should also try these crispy polenta bakes. Will any make it to the salad bowl?

You will need: 1 pan prepared cornbread from 1 box corn muffin mix, cut into 1 inch cubes, 3 tbsp melted butter, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp smoked paprika

How to make it: 1. Heat oven to 350 F. 2. Spread cornbread cubes on a sheet pan. 3. Drizzle with butter and sprinkle with seasonings. 4. Toss gently. 5. Bake 15 to 20 minutes, stirring once, until golden and crisp.