Cornbread Dry Mix

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Cornbread Mix

A cozy, make-ahead dry mix for tender, golden cornbread. Store the jar in your pantry, then just add egg, milk, and oil for weeknight chili nights or holiday meals.

Prep: ~5 min Bake: 20 min @ 400°F Yield: 1 (8–9″) skillet • ~8 servings Category: Dry Mix • Breads
Cornbread mix in a jar beside a cast-iron skillet of cornbread

Ingredients

For the Dry Mix (one batch)

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar (see tips to adjust)
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt
Jar size: A 16-oz (pint) jar fits one batch of mix. Pack lightly and label with the “Just Add” directions below.

Just Add (to bake)

  • 1 large egg
  • 1 cup milk (or buttermilk; see variations)
  • ¼ cup neutral oil or melted butter

Step-by-Step Instructions

  1. Make the mix. In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt until evenly combined. Transfer to an airtight jar.
  2. Preheat & pan. Heat oven to 400°F (205°C). Grease an 8–9″ square pan or cast-iron skillet; for extra crispy edges, warm the greased skillet in the oven 5 minutes.
  3. Whisk wets. In a medium bowl, whisk egg, milk, and oil (or melted butter).
  4. Combine. Add the entire jar of mix to the bowl and stir just until no dry streaks remain. Batter will be thick—don’t overmix.
  5. Bake. Pour into prepared pan and bake 18–22 minutes (usually ~20) until the top is golden and a toothpick comes out clean.
  6. Serve. Cool 5–10 minutes. Slice and serve warm with butter, honey, or chili.
To make muffins: Line a 12-cup pan, fill ¾ full, and bake 14–16 minutes at 400°F.

Pro Tips, Variations & Storage

  • Sweeter “Northern” style: Increase sugar to ⅓–½ cup.
  • Buttermilk cornbread: Use buttermilk instead of milk and add ¼ tsp baking soda to the dry mix.
  • Cast-iron crunch: Heat the greased skillet 5–8 minutes before adding batter.
  • Jalapeño–cheddar: Fold in ½ cup shredded cheddar and 1–2 Tbsp minced jalapeño.
  • Gluten-free: Swap flour for a 1:1 gluten-free baking blend.
  • High altitude: Reduce baking powder to 2 tsp and add 1 Tbsp milk; check for doneness a few minutes early.
  • Storage (mix): Airtight in a cool pantry up to 6 months.
  • Storage (baked): Well-wrapped at room temp 1 day or freeze slices up to 2 months.

FAQ & Troubleshooting

  • Can I use coarse cornmeal? Yes, but the texture will be crumblier. For a tender crumb, use medium or fine grind.
  • Cornbread too dry? Add 1–2 Tbsp extra milk next time or reduce bake time by 2 minutes—ovens vary.
  • Can I make it dairy-free? Use plant milk and oil; skip the butter.
  • Sticking to the pan? Grease well, or line the pan bottom with parchment for easy lift-out.
Yield
1 (8–9″) pan • about 8 servings
Active Time
~5 minutes to mix + 20 minutes bake
Category
Dry Mixes · Breads
Gift it! These dry mixes are perfect in a mason jar. Tie on a ribbon and an instruction tag with the “Just Add” directions.