Whether you need a quick side to go along with a lunch salad or something warm and tasty to bring along to a BBQ, keeping a jar of this cornbread mix around will always come in handy. Made with only a few, common dry ingredients, this mix is easy to use and even easier to put together. Say "so long" to store-bought mixes, and start making your own cornbread mix this summer!
Similar to my Everyday Pancake and Waffle Mix, using this cornbread mix is just as convenient as the boxed stuff, but with all the benefits of being homemade. Between saving money on ingredients and energy going to the grocery store, making your own mix ensures you know exactly what goes into the recipe.
Pre-measuring your dry ingredients might not seem like a big deal, but the few minutes you will save when making a fresh batch of cornbread muffins or warm skillet cornbread really add up and make a difference is our busy lives. Just whisk everything together in a large mixing bowl, transfer to a wide-mouth glass jar (which is easy to scoop from) or another container, and store in a cool, dry place until the mood strikes for some tasty baked goods. Simple as that!
For this recipe, medium-grain cornmeal is best, but fine-grain will work too. I personally like a crunchier texture and recommend using stoneground cornmeal that includes both the germ and the bran. It adds some more nutrients, makes the cornbread more flavorful, and results in slightly "rustic" texture. For even more crunch, I like to top my cornbread muffins with a sprinkling of poppy seeds, especially when using a fine-grain cornmeal.
DIY Cornbread Mix
For the mix:
For Cornbread Muffins: (1 dozen muffins)
1 large egg
1/2 cup buttermilk
1/2 cup plain yogurt or sour cream
1/4 cup honey
4 tablespoons melted butter
1 to 2 teaspoons poppy seeds (optional)
For Skillet Cornbread (makes one round):
For the Mix: In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar (sifting makes sure these ingredients are evenly mixed). Add the cornmeal and whisk together until combined. Store in an air-tight container in a cool, dry place.
For the Muffins: Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
In a large mixing bowl, whisk together the egg, buttermilk, and yogurt. Add in the honey and melted butter. Stir until combined. In two additions, add in the cornbread mix and stir until combined. Divide the batter evenly between the muffin pans and sprinkle with poppy seeds, if using.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
For the Skillet Cornbread: Place a 10-inch skillet in the oven and preheat the oven to 425°F.
In a large mixing bowl, whisk together the eggs and buttermilk. Add in the honey and melted butter. Stir until combined. In two additions, add in the cornbread mix and stir until combined.
Carefully remove the preheated skillet from the oven. Add a tablespoon of butter to the skillet and swirl to coat. Pour the batter into the skillet and return it to the oven. Bake for about 22 minutes, or until golden around the edges and a toothpick inserted into the center comes out clean.
Serve with butter and/or honey, if desired.
- Feel free to substitute your favorite oil for the melted butter or try swapping some whole wheat flour for some of the all-purpose flour. You could even try grinding up some freeze-dried corn and adding it to the mix.
Nutritional information reflects 1 batch of muffins made with this mix.