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DIY Cornbread Mix

One of the main reasons to make your own cornbread mix is to avoid harmful and unnecessary ingredients. Many store-bought mixes contain added preservatives to extend shelf life, artificial flavors to enhance taste, and high amounts of sugar to make it more palatable. These ingredients may contribute to health issues like obesity, heart disease, and diabetes.
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Prep Time 10 minutes

Equipment

  • airtight containers

Ingredients
  

  • 6 cups Corn meal
  • 2 cups AP flour
  • 1/4 Cup Baking powder
  • 2 tsp Baking soda
  • 2 tsp Kosher salt
  • 1/4 cup Pure cane sugar Or you can substitute honey in the wet ingredients

TO MAKE A PAN OF CORNBREAD

  • 2 cups Homemade cornbread mIx mi
  • 1 cup Buttermilk
  • 1 egg
  • 1/2 cup milk or plain yogurt
  • 1/4 cup plus 2 Tbsp melted butter
  • 1/4 cup honey unless you added the sugar to the mix

Instructions
 

  • In a large bowl, whisk together all ingredients until very well-combined. Store in a labeled, airtight container.

TO USE CORNBREAD MIX

  • Preheat oven to 400°F. Place the two tablespoons of butter in the bottom of an 8-inch or 10-inch for a thinner cornbread cast iron skillet* and place in the oven to melt.
  • Measure 2 cups of Cornbread. Mix into a large bowl. Stir in the buttermilk, milk, egg, melted butter, and the desired amount of honey if using. Using a pot holder, remove the hot skillet from the oven. Pour cornbread batter into the center of the skillet, allowing melted butter to spread to the edges. Smooth the top and bake for 20 minutes, or until the surface is golden brown and a toothpick inserted in the center comes out clean. Cool skillet for 5 minutes before slicing and serving cornbread warm.
  • Instead of a cast iron skillet, you may bake this cornbread in an 8-inch round pan or in 12 muffin cups (for muffins, reduce the bake time to about 15 minutes).
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