EASY HOMEMADE CORNBREAD MIX
This homemade cornbread mix makes baking warm, golden cornbread feel effortless. Keep jars in your pantry for quick weeknight sides, cozy winter meals, or last-minute holiday hosting.
Equipment
- Whisk or wooden spoon
- Measuring cups + spoons
- jars
- labels
- Cast-iron skillet or 8x8 baking dish
Ingredients
Dry Mix Ingredients (for 1 32 oz. jar)
- 2 cup yellow cornmeal
- 2 cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoon baking powder
- 1 teaspoon sea salt
Ingredients (to bake the cornbread)
- 2 cups cornbread mix
- 3/4 cups milk or buttermilk
- ¼ cup melted butter or neutral oil
- 1 large egg
Instructions
To Make the Mix
- Whisk the dry ingredients together. Store airtight for up to 6 months.
To Bake the Cornbread
- Heat oven to 400°F (200°C). If using cast iron, place the skillet in the oven as it preheats for crisp edges.
- Whisk together milk, melted butter, and egg in a bowl. Add 2 cups dry mix and stir just until combined.
- Pour batter into an 8X8 greased baking dish or hot skillet. Bake 20–25 minutes, or until golden and a toothpick comes out clean.
- Cool slightly before cutting. Enjoy warm with butter, honey, or alongside your favorite seasonal dishes.
Notes
- For extra moisture, whisk in 2–3 tablespoons sour cream or Greek yogurt before baking.
- To make it dairy-free: use oat milk + oil.
- To freeze baked cornbread: wrap tightly and freeze up to 3 months; reheat gently in the oven.
- Variation ideas: cheddar + jalapeño, honey drizzle, maple + pecans, or fresh herbs and shredded cheese for a savory twist.
Tried this recipe?Let us know how it was!