Boston Market Style Cornbread is crisp on the outside, but soft, moist, and sweet inside. It’s a cult favorite (and you won’t believe how it’s made!)
Boston Market style cornbread
This is the kind of recipe I most love to share with you, it falls into a category that might be called ‘fun’. It’s a recipe that is yes, delicious, and yes, easy, but also has that interesting, curiosity factor. My Instant Pot clotted cream, my 30 second homemade mayo, or my 2 ingredient cranberry butter also fall into that category, and this fabulous cornbread is definitely another. You’ll never guess how it’s made…
what is Boston Market cornbread?
Boston Market is a restaurant chain that’s been around since 1985. It started in Boston but quickly spread across the country. Although many have recently been closed, the chain is still around. While its emphasis was on rotisserie chicken and fresh sides, it was the fabulous cornbread that became a cult favorite. It’s got a crisp crust and a soft, tender, fluffy interior. Aka, irresistible.
this semi-homemade cornbread is creative and utterly delicious!
Dyed in the wool Southerners, avert your eyes and come back tomorrow ~ you won’t approve of this soft, moist, sweet cornbread recipe. I get it, and no hard feelings 😉 But for the rest of you, omg you have to try this! Does it qualify as semi-homemade? Don’t know, but I’m going with it.
my thoughts…
Honestly, I love it.
The recipe makes a boatload (a full 9×13 casserole) of cornbread, which is perfect for a holiday table.
The cornbread has a fluffy texture that’s lighter and moister than cornbread, but more substantial than cake.
The outer crust has got the crunch of a classic cornbread.
The flavor is a combination of corn and vanilla flavor that’s very pleasing.
This is great if you’re feeding a crowd, and kids love it.
It’s not any easier than making a big batch of cornbread, because cornbread is super easy to make already, but I do think it has its charms (if you can get passed the idea of using boxed mixes.)
It won’t take the place of classic cornbread, but it’s worth trying, for sure!
so many ways to make cornbread…
Hatch Chile Cornbread
Perfect Cornbread Recipe
Cornbread Muffin Mix Bake-Off!
Pumpkin Cornbread
The Best Maple Cornbread
Sweet Vidalia Onion Cornbread
Honey Jalapeño Cornbread
Boston Market Style Cornbread
4.58 from 7 votes
Boston Market Style Cornbread is crisp on the outside, but soft, moist, and sweet inside. It's a cult favorite (and you won't believe how it's made!)
Preheat oven to 350F Lightly spray a 9×13 pan and line with parchment paper for easy removal (this is optional.) Note: it's important that your pan has at least 2 inch sides so it can accomodate the large amount of batter.
Put both mixes into an extra large bowl (I use my stand mixer, but you don't have to) and whisk to combine well.
Add the rest of the ingredients and blend until well combined, but don't over mix. Small lumps are fine.
Turn the batter into your prepared pan.
Bake for about 50 minutes, or until a toothpick inserted in the center comes out without wet batter on it…moist crumbs are fine.
Enjoy warm or at room temperature, but don't slice the cornbread before you're ready to serve or it can dry out.
Notes
Make each boxed mix with the required ingredients. Mine are listed above, but yours may differ.
My cornbread mix called for milk and I used buttermilk for extra flavor.
Depending on the mixes you chose, you’ll get slightly different results.
If you want to make a half recipe, use an 8.5 ounce box of Jiffy cornbread mix and an 8.5 ounce box of Jiffy yellow cake mix, and bake in a 9×9 inch pan.
NEW FEATURE! Click here to add your own private notes.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.
The yolk will make the texture more dense and smooth, a bit brownie-like, while the fact that your original batter was too thick means that the additional liquid will help the baking powder achieve better leavening, giving you an airier texture.
Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.
The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.
Melty, gooey cheese will hold your cornbread together and give it a fantastic flavor. Shredded cheddar cheese is best for most cornbread recipes, but you can try experimenting with another variety. Precise measurements aren't necessary--a handful or two will do.
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.
As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.
Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.
It ranges in texture from fine to coarse. For this recipe, I like to use coarse cornmeal because it adds that traditional cornbread texture. When you mix it with flour, it provides the perfect crumb. I prefer to use stone-ground cornmeal, which you can find in the baking aisle or bulk bins.
Cornbread is quite low in fiber, providing only one to two grams per serving. While yellow cornmeal is a whole grain with around 6 grams of fiber per cup, cornbread is often made of a mixture of cornmeal and refined flour, making each serving a low-fiber option.
It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region. Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.
The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.
The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.
Allow your cornbread to cool in the skillet for about 5 minutes, then run a butter knife around the edge to help you easily turn the bread out of the skillet.
One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.
Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.
If you use too few eggs, your cake won't hold together well, but using too many will result in a cake that is more dense, spongy, and rubbery than it should be. Adding just one extra egg is enough to add moisture and richness.
Melted butter and thick buttermilk keep this cornbread moist. After baking, I like to run a stick of butter over the top of the hot cornbread so that it soaks right in and stays even more moist and buttery.
The air spaces are created by bubbles of gas (mostly carbon dioxide) produced within the batter during the baking process. Ingredients that produce these bubbles are called leavening agents. In "quick breads," which have no yeast (and don't require hours for dough to rise), the leavening agent is usually baking powder.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.