Homemade Cornbread Mix

Aerial view of Cornbread Mix in glass jar.

Homemade Cornbread Mix is quick and easy to make with just FOUR real ingredients, saves time and money, and tastes great!

Course Pantry Staples

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings batch of Cornbread Mix will make 4 pans of cornbread

Calories 163kcal

Author Samantha Skaggs

Ingredients

FOR CORNBREAD MIX:

4 cups cornmeal fine or medium grind
4 cups flour all-purpose white flour, whole wheat pastry flour, OR a combination of the two
¼ cup baking powder
2 teaspoons salt

TO MAKE A PAN OF CORNBREAD:

2 cups Homemade Cornbread Mix
1 cup buttermilk at room temperature
1 egg whisked
4 tablespoons (½ stick) butter melted and cooled
¼ cup honey more or less, depending on desired sweetness
Additional tablespoon of butter or bacon grease, if baking in skillet

Instructions

TO MAKE CORNBREAD MIX:

In a large bowl, whisk together all ingredients until very well-combined. Store in a labeled, airtight container.

TO USE CORNBREAD MIX:

Preheat oven to 400°F. Place a tablespoon of butter (or bacon grease) in the bottom of an 8-inch cast iron skillet* and place in the oven to melt.
Measure 2 cups of Cornbread Mix into a large bowl. Stir in the buttermilk, egg, melted butter, and desired amount of honey. Using a pot holder, remove hot skillet from the oven. Pour cornbread batter into center of skillet, allowing melted butter to spread to the edges. Smooth the top and bake for 20 minutes, or until surface is golden brown and a toothpick inserted in center comes out clean. Cool skillet for 5 minutes before slicing and serving cornbread warm.

Video

Notes

Instead of a cast iron skillet, you may bake this cornbread in an 8-inch round pan or in 12 muffin cups (for muffins, reduce the bake time to about 15 minutes). If making muffins, generously grease the pan/muffin cups with butter spray with nonstick cooking spray, or line with muffin liners (in lieu of preheating in the oven with melted butter).
You may use regular all-purpose white flour in this recipe, or whole wheat pastry flour, or a combination of the two.
If you don't have buttermilk on hand, make your own by putting a tablespoon of lemon juice or white vinegar into the bottom of a glass measuring cup. Fill the cup to the 1-cup line with milk, stir, and allow to sit at room temperature for 10 minutes, after which the milk will have thickened and curdled like buttermilk.
Leftover cornbread will keep, completely cooled and tightly covered, at room temperature for a day or two and in the refrigerator for up to a week.
Homemade Cornbread Mix should be stored in an airtight container in a cool, dry place. It will keep for three to six months (depending on the expiration date of the baking powder that you used to make it).
NUTRITION CALCULATIONS are for one serving from one pan of cornbread (made as directed, with one pan of cornbread yielding 12 servings).

***If you would like to test this recipe (to make sure you like the cornbread before making a quadruple-batch of Cornbread Mix!), a single batch of dry ingredients (for ONE pan of cornbread) would call for: 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, and ½ teaspoon salt.***

Nutrition