We tend to use cornbread mix a lot in our family. Whether as crumbles for layered taco salad, as a component for corn spoon bread, or as straight corn muffins to serve as side with our favorite chili, I used to have lots of those little cornbread mix boxes on hand in our pantry.
Notice I wrote “used to,” as I had a eureka moment recently and realized that I could probably come up with a homemade cornmeal mix (after all, I recently came up with a homemade pancake mix that is, by all accounts, a complete hit in our family). So after a few brainstorming sessions, internet searches and creative touches, I came up with the following rendition of cornbread mix.
This cornbread mix makes one batch of either a 8x8 baking dish, or approximately 6 muffins. You can also use it any place a recipe calls for a “8.5 ounce cornbread mix box.” It can be easily doubled, tripled or multiplied to any degree you wish and stored in an airtight container for 4-6 months. If you do multiply this mix recipe, simply use approximately 1 ¾ cup mix.
Homemade Cornbread Mix
¾ cup cornmeal
¾ cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
Mix all ingredients together. Store if needed.
When ready to use, mix in a separate bowl:
¾ cup skim milk
2 tablespoons vegetable oil
Add the wet ingredients to the cornmeal mix and stir until just incorporated.
Preheat oven to 425 degrees.
Cook for 20-25 minutes if using a 8x8 baking dish, or 15-20 minutes for muffins, removing the muffins or bread from the oven when the center is no longer jiggly and the edges are slightly browned.
The great thing about a mix like this is that not only is it less expensive and all-natural, you can usually easily whip it up with items already found in your pantry!