How to Make Your Own Homemade Cornbread Mix

Cornbread is a classic side dish that goes great alongside baked beans or a big bowl of chili. Making your own is easy and having a jar ready to go will make it a ready-to-go recipe when the craving arrives!

cornbread mix in mason jar container

DIY Cornbread Mix

Anyone who loves cornbread knows that there is a certain brand that sets the bar on what makes good cornbread. But what if I told you you can make your own and it not only tastes better – it leaves out all those extras that store-bought brands can sneak in there.

This mix is super simple to pull together. Not only will you love having this on the shelves to pull out on those busy nights you want to pair it with chili or baked beans – but you’ll love the great flavor this recipe has!

four ingredients to make cornbread

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Instructions

For the Mix:

  1. Prep: Wash and dry a quart mixing jar, or quart-size plastic bag.
  2. Mix: Mix all the ingredients together and store them in an airtight container of your choice.
slice of old fashioned cornbread

To Use in a Recipe:

To use this in a recipe, simply substitute this cornbread mix for one Jiffy cornbread box. This is a great replacement when you make Jiffy Cornbread Casserole!

To Make Skillet Cornbread

To make in a skillet just follow my cornbread recipe. In a large bowl, whisk together your homemade cornbread mix with 1 cup milk, 1 large egg, and 1/4 cup of melted butter. Pour into a greased 9″ cast iron skillet, or 8×8 square baking pan. Bake in a preheated 400˚ F oven for 20-25 minutes.

To Make Cornbread Muffins

In a large bowl, stir together the homemade cornbread mix with 1 cup milk, 1 large egg and 1/4 cup of melted butter. Do not over mix. Spoon batter into a greased or lined muffin pan. Fill each cup to 3/4 full. Bake at 400˚ F for 20-25 minutes or until the tops are golden brown.

Recipe Notes

Storage: I like to store my cornbread mix in a quart-sized canning jar. With the lid on, I keep in my dark cabinet in my kitchen, ready to use!

How long can I store my homemade cornbread mix?

Just as all the dry ingredients have a long shelf life, so does your cornbread mix as long as you keep it away from moisture. Store in an airtight container in a dark place for up to 6 months, or freeze and store up to one year.

homemade cornbread mix in mason jar
Created by: Lynette Rice

Cornbread Mix


Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Servings 12 muffins
12 muffins
Cornbread is a classic side dish that goes great alongside baked beans or a big bowl of chili. Making your own is easy and having a jar ready to go will make it a ready-to-go recipe when the craving arrives!

Ingredients
  

  • 1 ¼ Cup yellow cornmeal
  • 1 Cup all-purpose flour
  • 1/2 Cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt

Instructions

  • Wash and dry a quart mixing jar, or quart-size plastic bag.
  • Mix all the ingredients together and store them in the airtight container of your choice. See the notes below for instructions on how to use in recipes.

Notes

Storage:  Store in an airtight container in a dark place for up to 6 months, or freeze and store for up to one year.
How To Make Skillet Cornbread: Lightly grease a 9″ cast iron skillet or square baking pan. In a large bowl, mix together the cornbread mix, 1 cup milk, 1 large egg, and 1/4 cup melted butter.  Pour into your prepared baking dish. Bake in a preheated 400˚ F oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
How to Make Cornbread Muffins: Grease bottoms only, or line, regular-sized muffin pan. In a large bowl, mix together the cornbread mix, 1 cup milk, 1 large egg, and 1/4 cup melted butter. Pour evenly into prepared muffin cups, filling each muffin cup 3/4 full. Bake in a preheated 400˚ F oven for 20-25 minutes.
To Use in a Recipe: Substitute the cornbread mix for a store-brand cornbread mix.  Follow the recipe as directed.
Nutrition information does not reflect additional ingredients to make skillet cornbread or muffins.

Nutrition

Serving: 0.25cup | Calories: 134kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 204mg | Potassium: 65mg | Fiber: 2g | Sugar: 9g | Vitamin A: 0.2IU | Calcium: 61mg | Iron: 1mg

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