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
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 1batch of Cornbread Mix will make 4 pans of cornbread
4cupsflourall-purpose white flour, whole wheat pastry flour, OR a combination of the two
TO MAKE A BATCH OF CORNBREAD:
2cupsHomemade Cornbread Mix
1/4cup(1/2 stick) buttermelted and cooled
1cupbuttermilkat room temperature
1/4cuphoneyor more or less, depending on desired sweetness
Additional tablespoon of butteror bacon grease, if baking in skillet
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.
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).