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.
1½ cups all-purpose flour
1½ cups stone-ground cornmeal
¼ cup sugar
1½ tablespoons baking powder
1 teaspoon kosher salt
¾ teaspoon baking soda
1½ cups milk
½ cup vegetable oil
3 large eggs
Sat fat 1.52g
How to Make It
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.
Mini muffin tin (makes 45): 10 to 12 minutes
Standard muffin tin (makes 15): 12 to 15 minutes
10-inch cast-iron skillet: 25 to 30 minutes
8-by-8-inch baking dish: 30 to 35 minutes
8-by-4-inch loaf pan: 55 to 60 minutes (tent with foil if browning too quickly)
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