Rating: 3 stars
86 Ratings
  • 5 star values: 13
  • 4 star values: 20
  • 3 star values: 18
  • 2 star values: 23
  • 1 star values: 12
  • 86 Ratings

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.

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
5 mins
total:
15 mins
Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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)

Nutrition Facts

260 calories; fat 11.4g; saturated fat 1.5g; cholesterol 48.9mg; carbohydrates 33.7g; fiber 1.2g; sugars 6.1g; protein 5.6g; sodium 408.6mg.
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