Boston Market Cornbread Recipe

Craving that irresistible Boston Market cornbread? This recipe delivers the same melt-in-your-mouth texture and sweet corn flavor, but with a delightful twist! We're ditching the boxed cake mix for a buttery, from-scratch cornbread that's surprisingly easy to make. Get ready for golden-brown perfection, perfect alongside your favorite Thanksgiving turkey or weeknight chili. This recipe makes 12 muffins and 4 mini loaves.

Prep Time 15 mins
Cook Time 40 mins
Calories 152.8 kcal
Protein 5g
Rating 4.5 (46 Reviews)
Boston Market Cornbread 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Boston Market Cornbread

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How to Make Boston Market Cornbread

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin and 4 mini loaf pans.
  2. In a large bowl, whisk together the dry ingredients: 1 ½ cups yellow cornmeal, 1 cup all-purpose flour, ¾ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt.
  3. In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, ½ cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract.
  4. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups and mini loaf pans, filling each about ¾ full.
  6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown.
  7. Let the cornbread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Serve warm and enjoy!
  8. For extra flavor, consider adding ½ cup of creamed corn to the batter.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

35g

Fat

13g

Carbs

6g

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