Making your own cornbread mix… what is the point?
Oh my… have you ever had homemade cornbread? Not the kind that came out the box, the kind that you make from scratch. It is OH SO good. There is something about it that just melts in your mouth. We make cornbread on a regular basis in my house, especially during soup and chili season. 😉
However, I hate to make a big mess in my kitchen, and flour, corn mill, and sugar will all make a big mess. 😉 I love the convenience of using boxed cornbread mixes, but after making my own homemade cornbread I just couldn’t go back. So… I decided to make my own cornbread mixes.
It is so easy to make 5 or even 10 mixes in a matter of minutes. Store them in ziploc baggies and you can whip up a batch of delicious homemade cornbread in no time! Now I have the convenience of a store bought mix, but the tastiness of homemade.
This is what I do:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup white sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- Place all the ingredients in a bag. I will make 5 to 10 at a time. Make sure you write "Cornbread Mix" on the bags. Then store in your pantry.
- To bake your cornbread:
- Add 1 egg, 1 cup milk, and ⅓ cup vegetable oil to your mix.
- Bake in 400 degree oven for 20 to 25 minutes.
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What are you waiting for??
You know you want to go make yourself some cornbread!
Make sure you try some of our other frugal homemade mixes:
Angie @ Losing It and Loving It says
Sounds and looks delish! Thanks!
Paula says
How much of the corn meal mix do you use to make a batch?
Carrie says
This recipe is for one batch so you would then use the entire package.
sharo says
This is basically a recipe for one batch? Is this sweet tasting? Seems like a lot of sugar for cornbread?
Carrie says
Yes, this is for one batch. It is a lot of sugar, but we like our cornbread sweet. We have cut the sugar in half and it still tasted great.
Janneke says
Thank you for sharing this great recipe. It is the best I have found thus far! I use half the sugar for normal cornbread and only a teaspoon of sugar if I want a savoury cornbread. I have added dried fruits for a fruit bread, zucchini and/or mushrooms or sundried tomatoes and basil for savoury breads and it all works out perfectly. Just make sure the extra ingredients are as dry as possible or else use less milk. As long as the batter has approximately the same consistency every time you can’t go wrong! I am in the UK and cornbread is in and out of fashion here but not in my house! We love it!
Dena Holland says
Sounds delicious! Thank you. . I think sometimes I’ll switch it to muffins and add blueberries and maybe lemon zest
..my daughter came home from school one day and her class had made the best blueberry cornmeal muffins I don’t have the recipe for almost 20 yrs ago so just maybe. .. 🙂
Sharon Koehler says
8 x 8 pan? iron skillet? I’m not finding a size of pan?