Disneyland’s Famous Cornbread – Disneyland

I shared this recipe during my first video last week and I know I’m a bit late with the written followup, but hey, better late than never, right?

I’m sure most people who’re on Pinterest have seen this recipe… It one of the most pinned recipes of 2012 and 2014 and it claims to be the recipe for the best cornbread out there. And what makes this recipe ridiculously unique is that it involves the use of golden butter yellow cake mix.  

Now, I’m not sure if this recipe is truly a genuine Disneyland recipe (I can’t find information online confirming it is or isn’t used at Disneyland, I’ve got several recipes from Disneyland that don’t use cake mix), because it’s so popular, so widely shared, and because I had all the ingredients in my pantry, I figured “why not?”

This recipe couldn’t be any easier. Basically, you make the cornbread and the cake mix in separate bowls according to the package directions, combine the batters, then bake. Seriously, that’s it. How easy is that?

“Authentic” Disney recipe or not, this cornbread is phenomenal. Mixing it all together made my kitchen smell like a birthday party… So delicious. Then baking it? Yankee Candle needs to come to my house, smell how amazing it smells, then make a candle. This amazing combination of butter and warm cornbread. The cornbread itself… Oh… My… Goodness.  Incredible. Absolutely spectacular.  

For sure my go-to cornbread recipe from now on. It’s moist, soft, flavorful, and it melts in the mouth like butter. It doesn’t crumble and, unlike a lot of cornbread recipes I’ve used, it doesn’t crumble to bits when you cut it. Thank goodness this recipe makes a ton of cornbread because less than 10 minutes after pulling it out of the oven more than half of the first loaf I made was gone.

While researching this recipe, I found a lot of suggestions saying that when picking the cake mix that the mix without pudding in the mix works the best. I ended up getting a mix with the pudding in it because I couldn’t find anything else. Apparently it makes the cornbread too sweet, too cake-like with its flavors.  

Personally, I didn’t find it to have the taste or texture of cake and I didn’t think it was too sweet at all. That said, for those who may want a more savory version, see if you can find the Jiffy Yellow Cake Mix and use that instead (if using the Jiffy Yellow Cake Mix, use one box of cornbread mix to one box of the yellow cake mix as opposed to two boxes as directed below).

This cornbread is incredible. I consider myself a cornbread connoisseur (it’s one of my favorite carbs)… If I see it in a menu, I order it. I make it all the time. And this version of cornbread is hands-down my favorite. I’m already thinking about when I can make it again.

For those interested in watching how I make this recipe I did make a video, the first of what I hope are many upcoming webisodes for the website!

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Disneyland’s Famous Cornbread

As is supposedly served in Disneyland

  • 2 boxes of Jiffy Cornbread Mix
  • Ingredients listed on the back of the boxes to prepare EACH BOX of cornbread as directed 
  • 1 box of Yellow Butter Cake Mix  
  • Ingredients listed on the back of the box to prepare cake as directed  

Preheat oven to 350 degrees.

Prepare the Jiffy Cornbread Mix as directed (since two boxes are being used, prepare each as directed, essentially doubling the recipe). Combine ingredients but under mix the batter slightly. Set aside.

In a separate bowl, prepare the Yellow Butter Cake Mix as directed, undermixing the batter slightly. Combine the prepared cornbread batter with the prepared cake batter and mix thoroughly while being careful to not overmix. Pour into greased 9×13 pan (or loaf pans, but fill only slightly over halfway…  

This rises considerably!) and bake for 30-35 minutes or until bread is golden, springs slightly to the touch, and a wooden stake inserted in the center comes out clean.

Cool slightly before removing from the pan and cutting.

2.6
7 ratings
Keven Langosh
Keven Langosh
Hi there! My name is Keven Langosh, and I'm the editor of The Disney Chef. I'm a huge fan of reading, and I love to travel. In fact, I've been to every country in Southeast Asia! I also have a background in Thai restaurant cooking I was once the head chef at one of my favorite restaurants in Chiang Mai, Thailand. It was an incredible experience that allowed me to learn a lot about different cultures and cuisines. Nowadays, I spend most of my time working on The Disney Chef but every now and then I like to get away from it all by catching up on a good book or exploring another new place.