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Enjoy the perks of boxed cornbread mix—minus the additives.

Updated on September 1, 2022

When it comes to whipping up freshly baked muffins and quick breads, we love the convenience of a boxed mix. But we’re not crazy about the hydrogenated fats and preservatives that sometimes hide inside. So we came up with our own super-simple cornbread mix using ingredients you likely have on hand. Whisk together the dry ingredients today, and stash the mixture in the pantry for up to three months. Then bake a fresh batch on Thanksgiving (or any) morning.

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 ½ cups stone-ground cornmeal

  • ¼ cup sugar

  • 1 ½ tablespoons baking powder

  • 1 teaspoon kosher salt

  • ¾ teaspoon baking soda

  • 1 ½ cups milk

  • ½ cup vegetable oil

  • 3 large eggs

Directions

  1. Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Store in a tightly sealed container in a cool, dry place for up to 3 months.

  2. When ready to bake, preheat oven to 400 F. Transfer mixture to a large bowl and whisk in milk, oil, and eggs until evenly combined. Pour batter into a lightly greased baking vessel and bake as directed below. Let cool slightly before serving.

  3. Cooking Times: Mini muffin tin (makes 45): 10 to 12 minutesStandard muffin tin (makes 15): 12 to 15 minutes10-inch cast-iron skillet: 25 to 30 minutes8-by-8-inch baking dish: 30 to 35 minutes8-by-4-inch loaf pan: 55 to 60 minutes (tent with foil if browning too quickly)

    Greg DuPree

Nutrition Facts (per serving)

260 Calories
11g Fat
34g Carbs
6g Protein
Nutrition Facts
Calories
260
% Daily Value *
Total Fat
11g

15%

Saturated Fat
2g

8%

Cholesterol
49mg

16%

Sodium
409mg

18%

Total Carbohydrate
34g

12%

Total Sugars
6g
Protein
6g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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