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!
Ingredients:
- 4 cups flour
- 3 cups yellow cornmeal
- 1 1/4 cups sugar
- 6 tablespoons baking powder
- 1 1/2 teaspoon salt
- 1 cup cornbread mix
- 2 tablespoons vegetable oil
- 1 egg
- 1/3 cup milk
Instructions:
- Measure all cornbread mix ingredients into a large bowl. Whisk thoroughly to combine.
- Store in an airtight container for up to 6 months.
- Whisk together one cup of the cornbread mix, oil, egg and milk.
- Pour batter into greased muffin cups or pan.
- Bake at 400 degrees for approximately 15-17 minutes.
I'm participating in 31 Days of 2012 this October with Nesting Place and a whole lot of other bloggers. Find all of my 31 Days of Homemade posts right here!
Tara Kuczykowski is a married mom of three boys and two girls, ages 4 to 10 years, living in Columbus, OH.
{ 19 comments… read them below or add one }
I actually have all these ingredients- using this for dinner tonight!
Elizabeth @Food Ramblings recently posted… Care Packages
What’s the brand of that baking dish? I’ve never seen one before. Love it!
Nancy recently posted… Dinner…it’s in the bowl
It says Glasbake on it. I looked it up and found several of them on Etsy, so you might take a look there! I read some of the descriptions and they mention using it for meatloaf and as a Jell-O mould, but we’ve always just used it for cornbread.
I love cornbread, so I am grateful for the recipe. I have some quick questions. Are you using AP flour here? Have you ever tried subbing buttermilk for the milk? I’m also wondering if adding creamed corn to the batter will make a big difference in the other liquid measurement(s). I like my cornbread loaded with jalapenos, grated cheese and sometimes even crisp chopped bacon , so I’m looking to see if anyone has made any successful alterations.
Hi Lucy! Yes, I did use all-purpose flour in my mix. I haven’t tried substituting buttermilk, but I don’t see why you couldn’t. I’ll give it a try next time we make cornbread and report back.
As for adding creamed corn, that sounds really yummy! I think you’d just want to use slightly less milk. You should be able to add the other mix-ins without any adjustments.
sorry. i don’t care for Yankee (sweet) cornbread.
I just looked for the glass bake pan on Amazon and found a similar one for $19.95. http://www.amazon.com/Marinex-1-1-3-Quart-Pudding-Mold/dp/B0016MZP9W/ref=pd_sim_sbs_misc_1
This is so smart, loving this series, Tara. Not only is it better for you, it tastes better, too, to make these things at home. This looks so good!
Cassie recently posted… Brown Butter Bourbon Spice Cookies
Can I love this times 1000?
Paula – bell’alimento recently posted… Squash Sage and Walnut Pasta Sauce
So smart to have a mix on hand. We are huge cornbread lovers and we like it sweet too. I love that pan you baked it in, I’ve never seen one like it.
Miss @ Miss in the Kitchen recently posted… Gold Star Cheddar Crackers with Cheese Spread
Looks delicious!
Sommer@ASpicyPerspective recently posted… Kohler Food & Wine Experience
Hi, I am also in love with the baking pan! Can you tell me the size of it? I found one on ebay that was 8 3/4″ Wasn’t sure that was big enough.
Yep, I just checked and that’s the correct size, Kelley!
I normally like more cornmeal in my mix. Even the recipes with 1:1 flour to cornmeal are pushing it into cake instead of bread. My mom always baked it in an 8×8 pan, so we’d fight over the ‘corner’ pieces – more crust. With that round pan, you get crust on 2 sides of each piece, though. I also like it less sweet, as we grew up with my dad (from a Minnesota farm) insisting the best way to have it was to split it open, butter it while hot, then pour maple syrup on it. My mom, from an Iowa town, once declared that was a ‘hoosier’ way to have cornbread. I don’t know why she associated that with Indiana, though…
Is there a substitution to make this gluten free? I’d love to know!
Unfortunately I’m not very well-versed in converting recipes to gluten free, Sheila, but hopefully a reader that is will see this and step in to help!
How many batches does this recipe make? Thanks!
Hi Lindsey! It should make 6 batches of 6 muffins or 3 batches of 12 muffins.
Sending thanks for the recipes…appreciate it…;)