Homemade Cornbread Mix
This homemade cornbread mix recipe makes the equivalent of six (8.5-oz.) boxes of Jiffy cornbread mix! Use one cup to make 6 corn muffins or one 8-inch square pan of cornbread.
Servings: 6 cups
Ingredients
- 4 cups all-purpose flour
- 3 cups yellow corn meal
- 1 ¼ cups granulated sugar
- 6 tablespoons baking powder
- 1 ½ teaspoon salt
Instructions
- Measure all cornbread mix ingredients into a large bowl. Whisk thoroughly to combine.
- Store in an airtight container for up to 6 months.
Recipe Notes
To make corn muffins:
Mix 1 egg, 2 tablespoons of melted butter or shortening, and ⅓ cup of milk with one cup of cornbread mix. Batter will be slightly lumpy. Let batter rest for 3 to 4 minutes. Grease six muffin pan cups or use muffin tin liners. Fill muffin cups ⅔ full. Bake at 400°F for 15 to 20 minutes or until golden brown.To make cornbread:
Prepare as directed for corn muffins and pour into a greased 8-inch square baking pan. Bake at 400°F for 20 to 25 minutes or until golden brown.Nutrition
Serving: 1cup | Calories: 693kcal | Carbohydrates: 156g | Protein: 14g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 2015mg | Fiber: 7g | Sugar: 42g
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