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Why settle for boxed mix when homemade is this easy? My 4 ingredient, self rising Cornbread Mix comes together in 5 minutes and creates the most tender cornbread. Plus there’s no preservatives or synthetic ingredients, you’re in control of the quality.
P.S. I did included two recipes, skillet cornbread and honey cornbread muffins so you can immediately put this mix to use. It’s also great in my Cornbread Chili Skillet.
Have you looked at the ingredients on a box of Jiffy Corn Muffin Mix lately? I was stunned!
There’s about 16 ingredients including folic acid, silicon dioxide, and animal shortening. Not to mention, degerminated yellow corn meal which is a fancy way of saying “We removed the germ to increase shelf life, but you’ll be missing essential nutrients so we added synthetic versions back in.” This is why we see ingredients like the folic acid, riboflavin, niacin, and reduced iron.
And it’s not just Jiffy, you’ll see the same things in Kruteaz, Martha White, and Dolly Parton’s (Duncan Hines). Even brands that I love, like Bob’s Red Mill are overrun with ingredients. This is why we take 5 minutes once a month to mix up 4 ingredients and make homemade cornbread mix.
Watch This Quick Video Tutorial
Self Rising Cornbread Mix Ingredients
Here’s everything you will need to make this recipe and a few important notes too. Keep reading!
- Cornmeal: I recommend Bob’s Red Mill organic cornmeal (despite my negative reviews on their cornbread mix). It’s only one ingredient, stone ground to a medium texture, and has great flavor. If you’re looking at other brands, just make sure the only ingredient is whole yellow corn.
- All-Purpose Flour: Unbleached varieties are the best in dry mixes like this.
- Baking Powder: This makes the cornbread mix “self rising”. Basically it’s a leavening agent that gives height and texture to your cornbread once baked. I always like to remind readers to check the expiration date and ensure it won’t expire before you can use this mix.
- Salt
How to Make Self Rising Cornbread Mix
Storing Information
The great thing about dry mixes is they last a long time, this cornbread mix is good for up to a year. You just need to make sure it’s stored in an airtight container and placed in a cool, dry, and dark place.
For extended storage you can seal the jar with this handheld vacuum sealer, and it will last up to 2 years!
Frequently Asked Questions (FAQ’s)
More Basic Recipes To Try
Self Rising Cornbread Mix
EQUIPMENT
- half gallon jar - 64 ounce, with a clean lid and ring
INGREDIENTS
- 4 cups cornmeal - organic, medium grind
- 4 cups all-purpose flour - unbleached
- ¼ cup baking powder
- 2 teaspoon salt
Skillet Cornbread – makes one 10 inch
- 2 cups self rising cornbread mix
- 2 eggs
- 1 cup buttermilk
- 6 tablespoons unsalted butter - melted,
- 1 tablespoon cornmeal
Honey Cornbread Muffins – makes 6
- 1 cup self rising cornbread mix
- 1 egg
- ¼ cup buttermilk
- ¼ cup sour cream
- 2 tablespoons butter - melted
- 2 tablespoons raw honey
INSTRUCTIONS
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Transfer to a clean half gallon jar and store in a dry, cool, and dark place for up to one year.
Skillet Cornbread
- Place a 10-inch cast iron skillet in the oven and preheat to 425 °F.
- Meanwhile, whisk together the egg, buttermilk, and melted unsalted butter. Add half of the self rising cornbread mix and fold a few times. Add the remaining mix and fold until just combined but the batter is still lumpy.
- Remove the preheated skillet from oven, add 1 tablespoon of butter and swirl around until coated. Sprinkle 1 tablespoon of cornmeal on the bottom of the pan and pour over the cornbread batter. Bake for 22 to 25 minutes, or until a toothpick test comes out with few crumbs. NOTE: After the cornbread has baked, we like to brush the top with butter or raw honey for extra flavor.
Honey Cornbread Muffins
- Preheat oven to 375 °F. Lightly grease a 6-cavity muffin tin, or use paper liners.
- In a bowl, whisk together the egg, buttermilk, sour cream, melted butter, and honey. Add the self rising cornbread mix and fold until just combined and the batter is lumpy.
- Divide batter evenly between the 6 muffin cavities. Bake for 12 to 15 minutes, or until a toothpick test comes out with few crumbs.
VIDEO
RECIPE NOTES
- For extended storage, seal your jar with this handheld vacuum sealer, and it will last up to 2 years.
- Make your own cornmeal by breaking down dried, whole yellow corn with a grain mill, blender, or food processor.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
What if I just want to use it to make basic muffins in a tin ( not skillet, not honey). What are the instructions for that?
Cherice,
I included instructions for making muffins, just exclude the honey if you want them to be savory. Follow all other instructions for the muffins as is. Hope this helps!
~Elizabeth
Will it work the same if use gluten free flour?
Hi Kathy,
I don’t see why not, especially if you’re using a 1:1 gluten free flour blend. Let us know how it turns out.
~Elizabeth