Homemade Cornbread Mix Recipe

Cornbread Mix Recipe

Here’s a homemade cornbread mix recipe to take the place of those little, store-bought boxes. No artificial ingredients or preservatives.

  • Author: Erin Huffstetler,
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: Makes enough mix for six batches of cornbread or corn muffins.
  • Category: Breads
  • Method: Mix
  • Cuisine: American


To Make Cornbread Mix:

  • 5 cups yellow cornmeal
  • 5 cups all-purpose flour
  • 11/2 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