Much like my Bisquick substitute recipe, I like to keep a batch of this homemade cornbread mix on hand at all times, especially in the colder months when cornbread is a quick and easy, yet satisfying, accompaniment to seasonal soups and stews.
In a mere five minutes, you can mix up enough for between 3 to 6 meals, depending on the size of your family.
Just measure out all of the ingredients into a large mixing bowl and whisk them together thoroughly. When you want to make cornbread or corn muffins, you simply add oil, eggs, and milk.
Growing up, my Dad always baked cornbread in one of these ring-shaped baking dishes. I really don’t know much about it, but several years ago he surprised me with one of my own at Christmas.
I think maybe it’s from the ’50s, and cornbread is the only thing I use it for. After all this time it would just seem weird to me to eat cornbread in any other shape. If anyone out there has any info on these, I’d love to hear it!
One last thing — our family prefers a sweet cornbread, so this mix is very similar to Jiffy cornbread mix. However, you can easily adjust the amount of sugar to your liking. Enjoy!