Homemade Cornbread Mix

Homemade Cornbread Mix is not only a convenient time saver, but it's also versatile enough to be used in a variety of recipes and it avoids the artificial ingredients sometimes found in store bought mix.

Course Pantry Staples

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings batch of Cornbread Mix will make 4 pans of cornbread

Calories 163kcal

Author Samantha Skaggs

Ingredients

FOR CORNBREAD MIX:

4 cups cornmeal
4 cups flour all-purpose white flour, whole wheat pastry flour, OR a combination of the two
1/4 cup baking powder
2 teaspoons salt

TO MAKE A BATCH OF CORNBREAD:

2 cups Homemade Cornbread Mix
1/4 cup (1/2 stick) butter melted and cooled
1 cup buttermilk at room temperature
1 egg whisked
1/4 cup honey or 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 well combined. Store in an 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 melted butter, buttermilk, egg, 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.

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 bake time to about 15 minutes). If doing so, generously grease the pan/muffin cups with butter or spray with nonstick cooking spray (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. I used half white flour and half whole wheat pastry flour for the cornbread in these photos.
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.
NUTRITION CALCULATIONS are for one serving from one pan of cornbread (made as directed, with one pan of cornbread yielding 12 servings).

Nutrition