Go Back

Homemade Cornbread Mix

This cornbread recipe is made by whisking a simple dry mix, then combining it with buttermilk, egg, sugar, and melted butter for a tender, golden cornbread baked until perfectly set.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Side Dish
Ingredients Method

Ingredients
  

Homemade Cornbread Mix
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
To Bake the Cornbread
  • 1 batch 1 batch Homemade Cornbread Mix
  • 1 cup 1 cup buttermilk
  • 1 large 1 large egg
  • 4 tablespoons tablespoons granulated sugar
  • ¼ (½ stick) unsalted butter, melted
  • Nonstick cooking spray

Method
 

Make the Homemade Cornbread Mix
  1. In a large mixing bowl, whisk together the yellow cornmeal, flour, baking powder, and salt until evenly combined.
  2. Transfer the mixture to an airtight container or zip-top bag.
    3. Label the container with the recipe name and the wet ingredients needed to prepare the cornbread.
  3. Store the mix in a sealed airtight container in a cool, dry place for up to 3 months.
Bake the Homemade Cornbread
  1. Preheat the oven to 400°F. Spray an 8 x 8-inch baking dish with nonstick cooking spray and set aside.
  2. 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.
  3. 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.
    4. For the most accurate doneness test, the center should register about 200°F on an instant-read thermometer, if you happen to have one.
  4. Remove the cornbread from the oven and let it cool for 10 minutes before slicing and serving warm.