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