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If you have ever eaten at Boston Market, you would know that their cornbread is golden, toasty, sweet and tender. Their bread is freshly baked daily. Now, with this copycat recipe you too can enjoy your own version in the comfort of your home.

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Set of 2 muffin pans with 12 cups each (24 cups total); ideal for baking muffins, cupcakes, and more. Heavy-weight steel construction provides durability and fast, even heating for uniform browning. Nonstick coating helps ensure effortless food release; oven-safe to 428 degrees F. 

Boston Market has over 500 restaurants, with a great number of them in the northeastern part of the United States. When it was founded in 1985 it was known as Boston Chicken because they primarily specialized in rotisserie chickens and a variety of side dishes. You can still find their frozen meals in supermarkets today.

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Serves 8-10

Ingredients

1 (9oz) box of corn muffin mix

1 (9oz) box yellow cake mix

Salted butter

Directions

Preheat oven to 350°

Grease your muffin pan and set aside.

Get two separate large bowls. In one bowl, follow the instructions on the box of the corn muffin mix. In the other bowl, follow the instructions on the box of the cake mix.

Now, pour the cake mix into the muffin mix and stir well.

Pour into muffin pan. Now bake for 35 minutes.

Insert toothpick in middle of each one and make sure that it comes out clean. If not, cook a bit longer.

Melt 2 tbsps. of butter in a microwave safe container.

As soon as bread is removed from the oven, brush with butter. And serve.