Irresistible Maple Honey Corn Cake Squares

Ingredients

- 1 box Jiffy corn muffin mix (8.5 oz)
- 1/2 box yellow cake mix (about 7.75 oz)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 1/4 cup maple syrup
- 1/4 cup honey

Instructions

1. Preheat Oven:
Preheat your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by greasing it lightly with butter or non-stick cooking spray.

2. Mix Dry Ingredients:
In a large mixing bowl, combine the Jiffy corn muffin mix and yellow cake mix. Whisk together to ensure an even distribution of the dry ingredients.

3. Blend Wet Ingredients:
In a separate bowl, whisk together the eggs, milk, water, vegetable oil, melted butter, maple syrup, and honey. Ensure all wet components are fully combined until smooth.

4. Combine Mixtures:
Gradually pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixtures together until just combined. Be careful not to overmix the batter to maintain a light texture.

5. Transfer to Pan:
Pour the batter into the prepared baking pan, spreading it out evenly with the spatula.

6. Bake:
Place the pan in the preheated oven. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. The top should be a beautiful golden brown with a slight spring when pressed.

7. Cool and Serve:
Allow the cake to cool in the pan on a wire rack for at least 15 minutes. Carefully cut into squares and serve while still warm, or refrigerate and serve at room temperature later.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT30M
30 minutes

Total Time

- PT45M
45 minutes

Type of Dish

- Snack

Keywords

- Corn cake
- Maple syrup
- Honey dessert
- Easy snack
- Oven-baked treats
- Sweet squares
- Baking recipe
- Homemade corn cake
- Cake mix snack
- Corn muffin mix

Recipe Yield

- Serves 4 adults

Calories

- Total: 1600 calories

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