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DIY Cornbread Mix

Gari McMellon
This homemade cornbread mix uses simple pantry ingredients to make soft, buttery cornbread with crisp, golden edges. Prepare individual jars ahead of time, then simply combine one jar with the wet ingredients and bake.
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Prep Time 10 minutes
Course bread, Breakfast, brunch
Cuisine American, Comfort Food

Equipment

  • airtight containers

Ingredients
  

For each Jar of Cornbread Mix

TO MAKE A PAN OF CORNBREAD

  • 1 jar Homemade cornbread mIx
  • 1 cup Buttermilk
  • 2 egg
  • 1 cup whole milk or buttermilk
  • 1/4 cup plus 2 Tbsp melted butter

Instructions
 

To Prepare the Cornbread Mix Jar

  • Add the flour, cornmeal, sugar, baking powder, baking soda, and salt to a 24-ounce or quart-size jar. Secure the lid and shake thoroughly until the ingredients are evenly combined.
    Label the jar with the wet ingredients and baking instructions. Store it tightly covered in a cool, dry pantry until ready to use.

To Make the Cornbread

  • Place 2 tablespoons of butter in a 10-inch cast-iron skillet. Put the skillet in the oven, then preheat the oven to 400°F. The skillet will heat as the oven preheats, and the butter will melt.
    Melt the remaining 6 tablespoons of butter and allow it to cool slightly.
    Shake the sealed jar thoroughly to redistribute any ingredients that may have settled during storage.
    Whisk the eggs, milk or buttermilk, and the 6 tablespoons of melted butter together in a large mixing bowl.
    Empty the entire jar of cornbread mix into the wet ingredients. Stir just until combined and no dry pockets remain. Do not overmix.
    Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and slightly up the sides of the skillet.
    Pour the batter into the center of the hot skillet. The melted butter will move around the edges of the batter and help create a crisp, golden crust.
    Bake for 18–22 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
    Allow the cornbread to rest in the skillet for 5 minutes before slicing and serving.

Notes

  • Adding the sugar produces a lightly sweet, Jiffy-style cornbread. Leave it out if you prefer savory cornbread.
    Whole milk produces a milder flavor, while buttermilk adds a slight tang and creates a more tender crumb.

Keyword baked, buttermilk, easy, homemade
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