In recent months and years, I have been trying to get away from the overly processed “shelf-stable” mixes and packets that so many of us use on a daily basis. Don’t get me wrong – there is no shame in those pre-made items. I am just trying to limit how often I am using them as they do have added preservatives that we just dont need in our food. And that is how I came to decide to make my own Homemade Cornbread Mix. I love to have fresh cornbread, but recently, I tasted an oddness coming from that traditional blue box and felt it was time to tackle making my own.
Another big bonus of making your own mixes in bulk is that you half or double (even triple) a recipe as the meal needs it. You can also easily adjust the base flavor and have your favorite mix-ins. You can add whole corn kernels or honey or peppers or cheese or bacon or ham or veggies. I have a lively recipe for Bacon Cheddar Jalapeño Cornbread that deserves to be on every BBQ platter!
Substitutes and Variations:
As I’ve mentioned above, there are quite a few mix-in ideas when it comes to cornbread. I have seen some wild creations like blueberry jalapeño and spinach goat cheese. Cornbread is such a great base to start with – the possibilities are endless. Just keep in mind how much moisture and/or fat your mix-ins will add and adjust accordingly. You may need less other liquids or more cook time.
Suggestions for Sides:
Cornbread is excellent with so many different meals. You can have it with a big bowl of chili or along side your bbq ribs. Its also lovely with breakfast or on its own with some smooth melted honey butter.
Tools that may make this recipe easier:
Whenever making your own baking mixes, it is best to use a large mason jar with a lid and a whisk to thoroughly combine all of the ingredients. When it comes to baking, the ingredients come together for a chemical reaction. So you need to be sure you have all the good stuff mixed up well.
Now Let’s Get Cookin’!
Homemade Cornbread Mix
Equipment
- 1 Quart-sized Mason Jar
Ingredients
- 2 cup Flour
- 1½ cup Cornmeal
- ½ cup White sugar
- 1 tbsp Baking Powder
- 1 tsp Salt
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
For Baking ONE Batch
- 2 Eggs beaten
- ¾ cup Milk melted
- ¼ cup Oil or melted butter
- 2 cups Cornbread Mix
Instructions
To Make the Mix
- Add all ingredients to a mixing bowl. Use a whisk to thoroughly combine
- Transfer mix to airtight container.
To Make 8x8inch Pan of Cornbread
- Preheat oven to 350degF.
- Combine eggs, milk, oil and cornbread mix in a mixing bowl.
- Transfer to parchment paper lined 8×8 baking dish (you can spray with cooking spray if you prefer)
- Baked for 25 minutes or until toothpick comes out clean from center of pan.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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