Greg DuPree
Hands-On Time
5 Mins
Total Time
15 minutes to 1 hour 5 minutes (depending on baking vessel)
Yield
12 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Cooking Times: 

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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Ratings & Reviews

/5
Reviews
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