By Erin Huffstetler | 04/18/2016 | 2 Comments
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Ditch those little boxes of cornbread mix. This homemade mix makes better cornbread, and only contains real ingredients.
Cornbread Mix Recipe
This recipe makes enough mix for six batches of cornbread or corn muffins.
5 cups yellow cornmeal
5 cups all-purpose flour
1-1/2 cups granulated sugar
6 Tbsp baking powder (I use aluminum-free)
2 Tbsp salt
What You Do:
Mix all the ingredients together in a large mixing bowl until well blended. Then, store your finished cornbread mix in an air-tight container.
Free Printable Cornbread Mix Labels
Here are some free printable labels that you can use to label your mix. They’re designed to print on full-sheet shipping labels. Use Avery 8165, if you have an inkjet, or Avery 5265, if you have a laser printer.
If you’re using Google’s Chrome browser, our printables may not print properly. Click here for printing help.
Now that your mix is ready, let’s look at how to use it to make cornbread.
Makes (1)8″x8″ pan, (1) 8″ cast iron skillet or (12) standard muffins.
2 cups cornbread mix
1 cup milk (or buttermilk)
1 large egg, beaten
1/2 stick butter, melted and cooled or 1/8 cup cooking oil
What You Do:
Preheat oven to 400 degrees.
Measure the cornbread mix into a large mixing bowl. Add the egg and butter (or oil), and stir just until the batter comes together. Allow the batter to rest for a few minutes.
While you’re waiting, grease the pan that you’ll be using. You can do this any number of ways, but I usually drop a tablespoon of butter into the pan, and pop it into the oven until the butter has melted. This approach also preheats the pan, so the cornbread starts to cook as soon as your pour the batter into the pan. Just be careful when you pull the pan back out of the oven; the butter will be popping and sizzling just like the oil in a frying pan.
Once the pan is greased, spoon your cornbread batter into it, and bake until the edges are golden brown and a toothpick inserted in the center comes out clean. Here are approximate cooking times:
8″x8″ pan – 27-29 min.
8″ cast iron skillet – 24 min.
Muffins – 12 min.
Try adding one cup of corn (fresh or frozen), or one cup shredded cheddar cheese and one cup chopped jalapeno peppers. Cheddar jalapeno cornbread is my favorite. If you discover another winning combination, I’d love to hear about it.
More Ways with Cornbread:
Use this cornbread recipe to top casseroles and crockpot recipes. Just spoon it on top of the dish, and it’ll cook right along with everything else.
To Make Cornbread Mix:
- 5 cups yellow cornmeal
- 5 cups all-purpose flour
- 1–1/2 cups granulated sugar
- 6 Tbsp baking powder (I use aluminum-free)
- 2 Tbsp salt
To Make Cornbread:
- 2 cups cornbread mix
- 1 cup milk (or buttermilk)
- 1 large egg, beaten
- 1/2 stick butter, melted and cooled or 1/8 cup cooking oil
Mix ingredients together. Then, store cornbread mix in an air-tight container.
To Use: Preheat oven to 400 degrees.
Then, measure 2 cups cornbread mix into a large mixing bowl. Add egg and butter (or oil). Stir just until the batter comes together (don’t overwork it). Let the batter rest for a few minutes, so the baking powder has time to activate.
While you wait, grease the pan you’ll be using. Tip: Place a tablespoon of butter in the pan, and pop it in the oven long enough to melt it. This will grease and pre-heat your pan.
Spoon your cornbread batter into the pan. Bake until edges are golden brown, and toothpick comes out clean.
Approximate Bake Times:
8″x8″ pan – 27-29 minutes
8″ cast iron skillet – 24 minutes
Muffins – 12 minutes
Optional Add-Ins: One cup of corn (fresh or frozen), or one cup of shredded cheddar cheese and one cup of chopped jalapeno peppers