Food Recipes Make It Yourself: Cornbread Mix 3.0 (86) Add your rating & review Enjoy the perks of boxed cornbread mix—minus the additives. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on September 1, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 5 mins Total Time: 15 mins Yield: 12 servings Jump to Nutrition Facts When it comes to whipping up freshly baked muffins and quick breads, we love the convenience of a boxed mix. But we're not crazy about the hydrogenated fats and preservatives that sometimes hide inside. So we came up with our own super-simple cornbread mix using ingredients you likely have on hand. Whisk together the dry ingredients today, and stash the mixture in the pantry for up to three months. Then bake a fresh batch on Thanksgiving (or any) morning. Ingredients 1 ½ cups all-purpose flour 1 ½ cups stone-ground cornmeal ¼ cup sugar 1 ½ tablespoons baking powder 1 teaspoon kosher salt ¾ teaspoon baking soda 1 ½ cups milk ½ cup vegetable oil 3 large eggs Directions Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Store in a tightly sealed container in a cool, dry place for up to 3 months. When ready to bake, preheat oven to 400 F. Transfer mixture to a large bowl and whisk in milk, oil, and eggs until evenly combined. Pour batter into a lightly greased baking vessel and bake as directed below. Let cool slightly before serving. Cooking Times: Mini muffin tin (makes 45): 10 to 12 minutesStandard muffin tin (makes 15): 12 to 15 minutes10-inch cast-iron skillet: 25 to 30 minutes8-by-8-inch baking dish: 30 to 35 minutes8-by-4-inch loaf pan: 55 to 60 minutes (tent with foil if browning too quickly) Greg DuPree Rate it Print Nutrition Facts (per serving) 260 Calories 11g Fat 34g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 260 % Daily Value * Total Fat 11g 15% Saturated Fat 2g 8% Cholesterol 49mg 16% Sodium 409mg 18% Total Carbohydrate 34g 12% Total Sugars 6g Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.