You will never need another box of Jiffy or Crusteaz when you can have your own Homemade Cornbread Mix in the pantry ready to go!
This cornbread mix stores nicely for many months if you put it in the right container, and you can make a small batch of cornbread or a larger batch easily and quickly. You will have a delicious and fluffy cornbread when you complete the recipe and add the liquid ingredients. I always make sure to have a container of homemade cornbread mix ready in early fall to get me through the soup and chili cold months.
Why you will love Homemade Cornbread Mix
The main reason I like to make my own cornbread mix is so I know exactly what the ingredients are and there is nothing in there that is questionable, especially for families that deal with food allergies. You get to be the boss, and you can add in flavor elements if you want to make it just the way you like it.
Other Recipes to Serve with Homemade Cornbread Mix
- Easy Weeknight Chili – The perfect companion to cornbread on a cooler night or for the bonfire with friends
- Instant Pot Chicken Chili – A lighter and quick chili for the cold season and a great soup to have your cornbread crumbled into
Ingredients
Flour: Only use All-Purpose Flour for this mix, Get your favorite brand and you’ll be good
Cornmeal: I like yellow cornmeal to give the right color to my cornbread and the texture
Sugar: I like a slightly sweet cornbread so I add sugar to the mix. If you want to use a low-calorie sweetener you can substitute the equivalent amount.
How to Make Homemade Cornbread Mix
STEP ONE: Put all the dry ingredients into a large mixing bowl and whisk to combine. Then store the mix in an airtight container.
STEP TWO: Preheat the oven to 400 degrees F and line a muffin tin with foil or silicone liners. Whisk together cornbread mix and remaining liquid ingredients.
STEP THREE: Pour the mixture into the muffin tin cups filling them 1/2 way full. Bake for 12-15 minutes until a toothpick stuck in the middle comes out clean.
Tips for Success
- To get a nice crispy outside on my cornbread I like to melt butter in the pan/skillet I am baking it in and let that get really hot in the oven, the pour the batter in and return it to the oven to bake
- You can add in honey, maple syrup, molasses, baon pieces, whole kernel corn, jalapeno pieces, bell pepper pieces, diced ham, pimeientos, or whatever else you like in your cornbread batter before you bake it
- Your batter should be thick, but still pourable to attain the right texture and for it to bake evenly
Why is my cornbread cracking on top?
You either have too dry of batter or your oven is too hot and it is baking too fast.
How long can I store my homemade cornbread mix?
Once you mix up your cornbread mix and place it in an airtight container, I recommend storing it in a cool dry location like a cabinet or pantry for up to six months.
Other bread recipes you will like:
*This post originally posted on 08/20/2014.
Ingredients
Cornbread Mix
- 1 1/3 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Cornbread Muffins
- 1 1/3 cups cornbread mix
- 2 tablespoons butter melted
- 1 egg
- 1/3 cup milk
- 3 tablespoons honey optional (add if you like sweeter cornbread)
Instructions
Cornbread Mix
- In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Store in an airtight container until ready to use.
Cornbread Muffins
- Preheat oven to 400 degrees F. Line muffin tin cups with foil cupcake liners or silicone liners. Set aside.
- In a medium mixing bowl whisk together 1 1/3 cup cornbread mix, melted butter, egg, milk. and honey (if using) until smooth.
- Fill each muffin tin cup 1/2 full with cornbread batter.
- Bake for 12-15 minutes or until a toothpick stuck in the center comes out clean.
- Remove muffins from the oven and serve warm or at room temperature.
