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cornbread dry mix preparation

Homemade Cornbread Dry Mix

This simple pantry-ready cornbread dry mix combines basic ingredients for quick, delicious cornbread anytime. With just five ingredients, you can create a versatile base that's ready to become warm, comforting cornbread in minutes—just add three wet ingredients when you're ready to bake.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon baking powder reduce to 2 teaspoons for high altitude
  • 1 cup all-purpose flour
  • ½ teaspoon fine sea salt
  • ¼ cup granulated sugar increase to ⅓-½ cup for sweeter Northern-style
  • 1 cup yellow cornmeal

Equipment

  • Mixing bowl
  • Whisk
  • Airtight container

Method
 

  1. Gather all five dry ingredients in one place.
  2. In a mixing bowl, thoroughly whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined.
  3. Transfer the mixture to a 16-ounce (pint) airtight container, packing lightly.
  4. Label the container with "Just Add: 1 large egg, 1 cup milk, and ¼ cup oil or melted butter" so you'll have the complete recipe when ready to bake.
  5. Store in a cool, dry pantry for up to 6 months.

Notes

When you're ready to bake cornbread, simply combine the entire jar of dry mix with 1 large egg, 1 cup of milk, and ¼ cup of oil or melted butter. Pour into a greased 8x8 inch baking dish and bake at 400°F for 20-25 minutes until golden brown.
For variations, try adding 1 cup of shredded cheddar cheese and 1-2 chopped jalapeños (seeds removed) to the wet ingredients for a spicy version. For a tangier cornbread, substitute buttermilk for regular milk and add ¼ teaspoon baking soda to the dry mix.
This mix makes an excellent homemade gift—simply transfer to a decorative jar, attach baking instructions, and add a ribbon for a thoughtful, practical present.