If you’re anything like me, having a few homemade mixes tucked away in the pantry just makes life a lot easier. Especially on those nights when you want something homemade but don’t want to start measuring out a million ingredients. That’s exactly why I love this Homemade Cornbread Mix.
After you make this batch, you’ll already be halfway there. Just add a few simple ingredients, which are listed in the recipe card below, give it a good mix, and pop it in the oven. Before you know it, you’ll have homemade cornbread on the table!
So, grab your ingredients from the pantry, and let’s make a batch!
Looking for more easy Homeamade recipes? Try Homemade Ranch Dressing (2 ways), and Homemade Croutons.
I prefer making my own mix because I know exactly what’s going into it. No unnecessary additives and no long list of ingredients that you can’t pronounce. Just simple pantry staples, mixed together and ready to go whenever you’re craving cornbread.
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Keyword Ingredients
You’ll need the following ingredients to make this Cornbread Mix
Ingredient Notes
Yellow Cornmeal: Cornmeal provides corn flavor and a slightly gritty texture. Yellow cornmeal also gives the finished bread its beautiful golden color. I recommend using a medium-ground cornmeal because it provides structure while still creating a tender crumb. Substitutions: You can use white cornmeal for a milder flavor.
All-Purpose Flour: All-purpose flour balances the cornmeal by adding structure and tenderness. Cornmeal contains no gluten, so flour helps create a softer cornbread that holds together when you slice it.
Baking Powder: Baking powder helps the cornbread rise and creates a lighter texture. Substitutions: If needed, make homemade baking powder by combining baking soda with cream of tartar.
Salt: Salt enhances the natural sweetness of the corn and balances the flavors. Substitutions: Kosher salt, sea salt, or table salt can all be used. If you happen to be using table salt, I recommend slightly reducing the amount because it has a finer texture.
Granulated Sugar: Sugar adds a subtle sweetness and helps the cornbread brown during baking. Add it to taste. Substitutions: Replace it with honey, maple syrup, or brown sugar. Keep in mind liquid sweeteners may slightly change the texture of your batter.
How To make this Homemade Conrbread Mix
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1. Mix the Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, flour, baking powder, and salt until evenly combined.
Step 2. Transfer and Label: Transfer the mixture to an airtight container or zip-top bag.
Tip: Label the container with the recipe name and the wet ingredients needed to prepare the cornbread.
Step 3. Store the Mix: Store the mix in a sealed airtight container in a cool, dry place for up to 3 months.
How To Bake the Homemade Cornbread
Step 1. Prepare the Baking Dish
Preheat the oven to 400°F. Spray an 8 x 8-inch baking dish with nonstick cooking spray and set aside.
Step 2. Mix the Cornbread Batter
In a large mixing bowl, combine the Homemade Cornbread Mix, buttermilk, egg, sugar, and melted butter. Stir just until no streaks of flour remain. Do not overmix. A few small lumps are perfectly fine. Let the batter rest for 5 minutes so the cornmeal has time to hydrate.
Step 3. Bake the Cornbread
Pour the batter into the prepared baking dish and spread it into an even layer with a rubber spatula. Bake it for 20 to 25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
For the most accurate doneness test, the center should register about 200°F on an instant-read thermometer, if you happen to have one.
Step 4. Cool and Serve
Remove the cornbread from the oven and let it cool for 10 minutes before slicing and serving warm.
Recipe Tips and Tricks
Use fresh baking powder and baking soda: Leavening ingredients lose strength over time. If your cornbread does not rise properly, old baking powder or baking soda may be the reason.
Measure flour correctly: Too much flour can make cornbread dry and crumbly. Use the scoop-and-level method or weigh your flour for the most accurate results.
Double the batch for meal prep: Prepare multiple batches of the dry mix and store them for quick weeknight meals.
Storage
Store the dry cornbread mix in an airtight container or zip-top bag in a cool, dry pantry.
Label the container with: Recipe name Date prepared Wet ingredients needed Baking instructions The dry mix will stay fresh for up to 3 months when properly stored.
For longer storage, freeze the dry mix in a freezer-safe container for up to 6 months.
Your Questions Answered
No, you don’t need to. I usually store mine in the pantry at room temperature. Just make sure the container you store it in is airtight.
Absolutely. Increase the sugar or add honey for a sweeter, cake-like cornbread.
Yes. Feel free to double the ingredients but remember to bake your cornbread in a larger pan. Adjust the baking time as needed.
Cornbread pairs well with chili, barbecue, pulled pork, soups, stews, fried chicken, beans, and roasted meats.
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Recipe
Homemade Cornbread Mix
Ingredients
Method
- In a large mixing bowl, whisk together the yellow cornmeal, flour, baking powder, and salt until evenly combined.
- Transfer the mixture to an airtight container or zip-top bag.
- Store the mix in a sealed airtight container in a cool, dry place for up to 3 months.
- Preheat the oven to 400°F. Spray an 8 x 8-inch baking dish with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the Homemade Cornbread Mix, buttermilk, egg, sugar, and melted butter. Stir just until no streaks of flour remain. Do not overmix. A few small lumps are perfectly fine. Let the batter rest for 5 minutes so the cornmeal has time to hydrate.
- Pour the batter into the prepared baking dish and spread it into an even layer with a rubber spatula. Bake it for 20 to 25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Remove the cornbread from the oven and let it cool for 10 minutes before slicing and serving warm.
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