Do you have family favorite semi-homemade recipes calling for cornbread mix such as Jiffy® and Martha White® brands? Have you ever found a recipe you would like to make but it called for a prepared cornbread mix and you didn’t have any on hand in your pantry?
Do you have concerns about and wish to avoid or limit artificial food additives found in heavily processed foods—such as dextrose, hydrogenated fats, sodium acid pyrophosphate and/or soy products and wish there was an easy way to make your own all-natural cornbread mix?
Are you living a gluten-free lifestyle and are disappointed when a recipe calls for cornbread mix but wished you could easily make your own gluten-free version at home? Well, your hopes have been answered with Wicked Good Kitchen’s all-natural Homemade Sweet Cornbread Mix!
Our all-natural Homemade Sweet Cornbread Mix is exactly what the title states, “sweet”. The recipe was intentionally formulated to match the sweetness and texture of Jiffy® Corn Muffin Mix with just the right amount of sugar and plenty of cornmeal. It makes the equivalent of two (2) 8.5-ounce boxes of Jiffy® Corn Muffin Mix or two (2) 7-ounce packages of Martha White® Sweet Yellow Cornbread & Muffin Mix and is easy to use. Simply use 1½ to 2 cups of mix in recipes.
The best part? This special cornbread mix is used to make our very popular recipe for Grandma’s Sweet Buttermilk Cornbread (including the variation for Buttery Sweet Cornbread Cake with finely diced red bell and jalapeño peppers) and our irresistible Sweet Honey Corn Pudding.
Homemade cornbread mix really is so easy to make. All you need is fresh ingredients, a way to store your mix and a few minutes of time. Like just 5 minutes. It is helpful to keep this mix on hand to quickly whip up cornbread or corn muffins during the winter to serve with hearty soups and stews as well as during the summer at barbecue cookouts or to take along on picnics.
The Big Lug enjoys homemade cornbread or corn muffins and often asks me to bake them. In fact, he especially loves my corn pudding recipe made with this very mix. We served it over the Fourth of July weekend along with sticky barbecued ribs and my wicked baked bean recipe made with a dark beer reduction. Don’t worry. I will be sharing both recipes here on the blog this week. I promise!
Keep your family traditions alive and make Wicked Good Kitchen’s all-natural Homemade Sweet Cornbread Mix to make your favorite cornbread, corn muffins or corn pudding. And, if you are living gluten-free, you can now rely on this mix for your favorites! In fact, we tested our gluten-free version in our favorite corn pudding recipe which will be featured here soon. You’re gonna love it!
Last week, I found these fun “Homemade with Love” gift tags. Printable gift tags such as this are just perfect for packaging this homemade mix for a thoughtful gift from the kitchen. Just print using a color printer with light cardstock paper and punch a small hole large enough to fish baker’s twine or string through. Wrap and tie baker’s twine or string around the neck of your jar, fashion label to it and tie with a bow. Easy peasy, no?
What makes our Homemade Sweet Cornbread Mix wicked good? Our sweet cornbread mix is easy to make. In addition, it is made with fresh all-natural organic ingredients by brands you can trust. It is sweetened just right and has the maximum amount of cornmeal for that deep and satisfying sweet corn taste. Finally, there is just the right amount of baking powder for a good rise and organic expeller-pressed sunflower oil versus hydrogenated vegetable shortening for a moist and tender crumb. Not only that, our mix performs perfectly when making cornbread, corn muffins or even corn pudding! What’s not to love?
In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda (if desired) and salt.
Create a well in the center and add oil. Toss mixture together with a fork; then use hands to blend until thoroughly incorporated.
Measure and use in favorite recipes.
*Using baking soda will create a lighter baked product when using buttermilk or sour cream with mix.
For less sweet breads, cut back on the sugar in mix and adjust to your taste.
Store airtight in refrigerator for up to 6 weeks, if using the oil called for in the recipe. Label and date.
For Longer Shelf Life: As a general rule, flour and cornmeal should be stored in a cool, dry place away from sunlight such as a pantry. Whether mixed or not, each ingredient will keep in an airtight container from 6 to 12 months in the pantry. To extend shelf life, omit the oil called for in the recipe and store tightly sealed (airtight) in the refrigerator or freezer. The mix will keep in the refrigerator for up to 18 months or freezer for up to 24 months. This longer shelf life is only recommended if no oil is added to the recipe. Since oils can quickly become rancid, for food safety reasons do not add oil if a longer shelf life for your mix is desired. Don’t forget to label and date your mix.
For Gluten-Free Option: Substitute 1½ cups (192 grams) Cup4Cup Gluten-Free Flour (INGREDIENTS: Cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum.), available at Williams-Sonoma, or your favorite gluten free flour blend (that includes guar gum or xanthan gum) measured cup for cup or by grams in place of the all-purpose wheat flour called for in recipe. The Organic Yellow Cornmeal by Arrowhead Mills™ is Certified Gluten Free.
Hi there, Peggy! Thank you for taking the time to write and ask your question about my recipe for Homemade Cornbread Mix with gluten free option. This cornbread mix is spectacular and can even be used to make corn pudding as well. Here is a link to my recipe: Sweet Honey Corn Pudding which is gluten free, of course. To answer your question, I provide a link in the article for my recipe for Grandma’s Sweet Buttermilk Cornbread that uses this mix. I’m so sorry that you missed it. Anyway, enjoy! Should you have any further questions, do not hesitate to write and ask. That’s what I am here for. I genuinely enjoy helping the gluten free community with their home baking so that it is successful with tasty results. Thanks again for stopping by, Peggy. Warmest wishes to you and yours for a holiday season that is both merry and bright!
I’m confused on storage of the mix.
Store in refrigerator in airtight container for up to 6 weeks.
Mix will keep in refrigerator for up to 18 months, or freezer for up to 24 months.
Would you be able to clarify this for me? I am making it gluten free.
Hi there, Sharon! Thank you for writing with such a great question and for bringing this oversight to my attention. You have every right to be a bit confused. Please accept my sincere apologies. I have updated the recipe to reflect that the longer shelf life option, found in the Recipe Notes section, requires the omission of the oil called for in the recipe. Since oils quickly become rancid, when they are added to dry homemade baking mixes the shelf life is greatly reduced. I hope the newly revised descriptive language in the option “For Longer Shelf Life” makes better sense. Once again, thank you for writing and bringing this to my attention. I greatly appreciate it! 🙂 Meanwhile, Happy Spring 2018 and Happy Baking!
Thank you for post this recipe mix. It’s very similar to the scratch mix my grandmother showed me how to make when I was young. To me this is ‘Southern’ since my grandmother was a Carolina girl.
Confused about the very small amount of liquid- less than 2 Tb of oil and no water or milk or egg? Help!
Thank you for writing. To answer your questions, this recipe is for our Homemade Sweet Cornbread Mix. As stated in the article of this post, I specifically developed the recipe for those who are allergic to food additives (like myself) and developed the gluten-free option for those on a GF diet. In addition, the recipe was developed to make the equivalent of two (2) 8.5-ounce boxes of Jiffy® Corn Muffin Mix or two (2) 7-ounce packages of Martha White® Sweet Yellow Cornbread & Muffin Mix. It is very easy to use – simply use 1½ to 2 cups of mix in recipes calling for these pre-packaged mixes. This way, our mix acts as an all-natural homemade substitute and family favorite recipes can now be made additive-free and gluten-free.
If you are looking for great recipes using this mix, please note that this special cornbread mix is used to make our very popular recipe for Grandma’s Sweet Buttermilk Cornbread (including the variation for Buttery Sweet Cornbread Cake with finely diced red bell and jalapeño peppers) and our irresistible Sweet Honey Corn Pudding. All of the links can be found in the article of this post as well.
Thank you for your interest in my recipes here at Wicked Good Kitchen, Kathy. I hope that I have answered your questions thoroughly and completely. If you have any questions, feel free to reach out and ask. That’s what I am here for.
Do you know where I can buy those jars? I love them!!
The recipe is the best I’ve ever tried. I need look no further.
Even my family who won’t eat corn bread loved this one!
My little tot loves eating corn pudding, so I always make sure I have cornbread mix available. Thanks for sharing this recipe.
Gluten free recipes for cornbread, etc, do not work just by switching regular flour with a gluten free flour…ever. It will be awful. It takes considerably more tweaking, needing the addition of xanthum gum, baking soda, and maybe even club soda in some bread recipes. Also, Quaker has some excellent GF products, but none of their cornmeal products or grits are gluten free. As a very responsible company, the Quaker has warned Celiacs on multiple platforms and blogs, about a very high level of cross contamination between their flour product packaging and their corn meal packaging process. Celiacs beware, Quaker products can make you sick. So please, people who know nothing about Gluten sensitivities and diseases, do not toss about “Gluten Free” options in such a cavalier manner. Recently diagnosed Celiacs often get very sick from trusting this type of misinformation. If you are going to give “Gluten Free” options, do your research. As a Celiac, I contact manufacturers directly before Irecommend or eat any foods. I am sure that you mean well, but a Celiac Event can be a horrible way to spend the day.
It was rather amazing that you wrote yesterday as I had just updated this page last night for Homemade Cornbread Mix—to include new images I had taken last week of the products I use myself and recommend here at Wicked Good Kitchen for the gluten free community. In fact, I have not posted a new recipe here on the blog since last year as the site has been going through a major design change and complete overhaul with the updating of recipes, images, links and categories. (Of course, many more recipes have been developed to share! In fact, I will be launching my new How To Bake series soon.) Once complete, the site will be a better visiting experience for my readers when exploring recipes—even for special diets and lifestyles—due to a slick (soon to be installed by my developer) searchable Recipe Index with images.
With all of that said, I wanted to take the time to clear up a few misconceptions in your comments.
However, before I do that, I want you to know that I myself am unable to tolerate all-purpose wheat flour very well. (So, believe me when I say that I know full well all about those painful awful days!) Actually, it has taken me nearly 5 years to figure out that I can easily tolerate organic, pure (unenriched) and unbleached all-purpose wheat flour—such as by Hodgson Mill® or Arrowhead Mills™ and einkorn all-purpose flour by Jovial®. The reason is because not only are these flours organic and unbleached, they are pure and free of additives such as the synthetic vitamins used in the “enrichment” process (vitamins that our bodies do not assimilate or absorb very well) and the inevitable and seemingly inescapable additive of malted barley flour in nearly ALL brands of all-purpose flour—whether organic and bleached or unbleached. (Anything “malted” means MOLD or fungus.) As I understand, food companies that make and distribute all-purpose wheat flour add this unnecessary ingredient (that plays major havoc with the human digestive tract and disrupts the natural yet delicate balance of our gut flora) to “improve the baking quality” of the flour. I highly disagree with this notion. As bakers, especially with dietary restrictions, we should be able to add the leavening agents we see fit for a given recipe calling for all-purpose wheat flour. The ONLY all-purpose wheat flours that I have found on the market today that are BOTH organic and pure, bake up fabulously, and are milled just as finely as most popular grocery store brands, are 1) Hodgson Mill® and 2) Arrowhead Mills™. Since Hodgson Mill® offers 2-pound bags vs. smaller 22-ounce bags of pure organic unbleached all-purpose wheat flour, it has become my favorite—especially since I go through so much during recipe testing.
Firstly, I am a professional recipe developer and know all there is to know about developing exceptional gluten free baking recipes as well as other allergen free recipes. In fact, I attended the very first conference for gluten free food bloggers, Nourished, held in Chicago in April of 2012, in conjunction with the Gluten Free Expo—before I even started my blog. In addition, I have been a member of the IACP (International Association of Culinary Professionals) dating back to 2001. My recipes are developed with great care when it comes to special diets to ensure they are not only safe, but can be replicated by both new and experienced home bakers around the world as I include measurements by weight—specifically in grams.
Secondly, the flour that I thoroughly tested and highly recommend for this recipe is Cup4Cup Gluten-Free Flour. It is a “flour blend” that does include xanthan gum. Therefore, there was simply no reason to call for adding it to the recipe for the “Gluten Free Option”. What I did state was that other gluten free “flour blends” could also be used. By that, I meant one that included either xanthan or guar gum. When I updated the recipe last night, and to make this clear, I edited the language in the Recipe Notes section for this GF variation by adding the Ingredients List for Cup4Cup flour (so readers will know xanthan gum is included) and also specified (in a parenthetical note) that any other gluten free flour blend should contain either guar gum or xanthan gum. I hope this additional information will clear matters up for you and others.
Thirdly, as we all have over the last few years in the gluten free community, I have learned more about cross-contamination when it comes to selecting brands of gluten free flour blends and naturally gluten free ingredients that would be such if it weren’t for an additive containing gluten or being exposed to gluten or other allergens during food processing—such as with cornmeal. As we all know, cornmeal does not contain gluten—that is, unless it has been added or was cross-contaminated via equipment used to process wheat or other gluten-containing grains as well. Now, when I shop for myself and others who are either gluten sensitive, Celiac or allergic to wheat, I only purchase and recommend Certified Gluten Free products. This is the only way I know to keep those I care about, which includes my valued readers, SAFE. This includes myself. A good example of this is why I purchase and now recommend Organic and Certified Gluten Free Yellow Cornmeal by Arrowhead Mills™.
Finally, I am a very mindful and responsible food writer, recipe developer and food blogger. In fact, this is the very reason I am going through a major update on the site.
Buttermilk adds tenderness and moisture to baked goods, but only organic buttermilk is gluten-free. Nonorganic buttermilk contains modified food starch, a gluten-based ingredient.
It just so happened to be that Karen was a speaker at the conference and immediately confirmed that my statement was accurate and thanked me for bringing it up at the conference for everyone to hear. So, when I posted my recipe for Grandma’s Sweet Buttermilk Cornbread I was certain to call for organic buttermilk for the Gluten Free Option and even provided my reasons, asterisked, right under the Ingredients List so it would not be missed.
As for this recipe for Homemade Cornbread Mix, and as I state in the article, it was carefully and intentionally formulated for GF bakers to match the sweetness and texture of Jiffy® Corn Muffin Mix with just the right amount of sugar and plenty of cornmeal. (It makes the equivalent of two (2) 8.5-ounce boxes of Jiffy® Corn Muffin Mix or two (2) 7-ounce packages of Martha White® Sweet Yellow Cornbread & Muffin Mix and is easy to use. Simply use 1½ to 2 cups of mix in recipes.) This I did for the gluten free community so there was an easy-to-prepare mix for their favorite recipes calling for the prepared mixes that are not gluten free. In fact, I developed my recipe for Sweet Honey Corn Pudding (with Gluten Free Option) with this in mind for the gluten free community.
Now that you know more about my background, working knowledge and ability to develop exceptional GF baking recipes, I hope you will now trust me, my blog and my recipes here at Wicked Good Kitchen. After all, the whole reason why I started this blog was to make the world a better place for those who live with diet restrictions, feel left out or deprived and must adhere to a strict lifestyle—especially those who are Celiac, just like my Italian friend that I made those special GF Biscotti for and sent to him in Michigan for the Christmas holiday that I mention on my About page. He was beyond elated! In fact, my very first blog post was for Honey Nut Rugelach (another cookie popular at Christmastime) and was a guest blog post for Bob’s Red Mill®. The recipe included my very own GF flour blend to create the cookies. This flour blend is also used to create the Best Gluten Free Chocolate Chip Cookies and the very best Gluten Free Flaky Cream Cheese Pastry. In fact, I used this pastry recipe to create wonderful GF Tart Cherry Hand Pies (updated images coming soon to the blog that I reshot this past summer).
As for gluten free flour blends that do NOT contain guar gum or xanthan gum… When I call for them, such as with King Arthur Flour’s Gluten Free Multi-Purpose Flour used in my popular recipe for Lemon Gooey Butter Cookies with a Gluten Free Option (and as with ALL of my Gooey Butter Cookies in the series), I call for the proper amount of guar gum. These incredible cookies bake up fabulously and no one can ever tell they were made gluten free!
Juddy, I hope you realize by now that I simply did not flippantly call for any single GF flour or blend of flours to replace regular all-purpose wheat flour and that I did take into consideration the necessary guar gum or xanthan gum and leavening agents by calling for them when needed. I even included a note about the baking soda and that this option should be used when making this Homemade Cornbread Mix if buttermilk (organic, of course) will be used in recipes. I covered my bases very well so that bakers could make the necessary adjustments according to their needs and tastes.
In the future, before you write to someone criticizing in this type of manner, I hope that you will take the opportunity to read further on to discover that perhaps the writer is knowledgeable and did indeed cover their bases.
Thanks again for writing, Juddy. I hope that I have addressed your concerns thoroughly and completely. I really do believe that you meant well with your comments. We are both just well-meaning people trying to help others. Meanwhile, I hope you will try my GF recipes and will enjoy them.
This recipe is definitely a keeper in my collection and it will replace the other one I have. I’ve already prepared my grocery list to purchase enough ingredients make in containers and give to several family members. Haha I made this for dinner yesterday using self rising cornmeal that I had in the cabinet, added 2- 3 Tbsp more of sugar and it turned out soft, fluffy and had the right amount of sweetness to it. PERFECT! Thank you for sharing. Next, I’m going to have to try the blueberry cobbler. So far, I’m so pleased with your tried and true recipes.
Can I use oil in place of butter when making the cornbread? If so, how much to use?
Hi there, Pamela! Thank you for writing with such a good question. Generally, in baking recipes for quick breads and muffins, oil can be substituted for melted butter in a 1:1 ratio or even exchange when using the mixing method called the “Muffin Method” when wet ingredients are stirred into the dry ingredients. Although I have not tried doing so in my recipe for Grandma’s Sweet Buttermilk Cornbread, I recommend using 1/2 cup of your favorite nut, seed or vegetable oil in place of the butter. However, substituting in this matter does not work as well in recipes such as cakes and cookies when butter is creamed or aerated with sugar and eggs. Thanks again for writing and I hope that I have answered your question thoroughly. Good luck and happy baking!
Sweet is the only way my family will eat cornbread. Thanks for the recipe. I will definitely try it.
Thank you, Norma! My pleasure. This recipe is an old family favorite and we enjoy our cornbread sweetened, too. 🙂 Enjoy!
I’m confused I thought flour wasn’t gluten free.
Hi there, Amanda! Thank you for writing. Don’t be confused. This recipe has a “gluten free option” and it can be found at the bottom of the recipe in the Notes section. Simply follow the directions there for the gluten free version. 🙂 Happy GF baking!
Love that you mention this is meant to be the familiar taste and texture of jiffy! Which measurement is best to use, 1 1/2 or 2 cups of this mix to make the equivalent of two boxes of jiffy? And then what liquids/eggs? I currently do not have a box of jiffy in the house to look this up and now that I have your recipe, never intend to use a box again! Thank you for the recipe, this gonna make a lot people happy, especially me since I prefer scratch baking, but sometimes those boxes don’t seem to be duplicatable from scratch.
Thanks again for writing, Donna! Yes, this recipe was designed to replace Jiffy® brand corn mix and to easily use it instead of Jiffy® in many recipes calling for it. Also, it was created to help out those on a gluten free diet so they had options for their favorite dishes instead of using Jiffy®. For instance, this recipe for Homemade Cornbread Mix can be used in two (2) recipes here on the blog: Grandma’s Sweet Buttermilk Cornbread and Sweet Honey Corn Pudding. Your questions concerning ingredient amounts will be answered within those recipes. 🙂 Thanks again for writing and happy baking!
Thanks for the recipe. I am going to enjoy this one! Just a quick “?” I may have missed it but, if you don’t add the oil, how long does the mix last?
As a general rule, flour and cornmeal should be stored in a cool, dry place away from sunlight such as a pantry. Whether mixed or not, each ingredient will keep in an airtight container from 6 to 12 months in the pantry. To extend shelf life, store tightly sealed (airtight) in the refrigerator or freezer. The mix will keep in the refrigerator for up to 18 months or freezer for up to 24 months. Don’t forget to label and date your mix.
Thanks again for writing with such a good question, Erin. I hope that I have answered your question thoroughly and completely.
Happy baking and… Happy New Year!
I can’t figure out how this recipe is gluten free if you use Gold Metal flour. Am I missing something? I am brand new to this gluten free cooking but don’t believe you can use flour and be gluten free also.
Hi there, Curtis! Thank you for writing and I’m sorry for any confusion. If you look closely at the recipe title, it includes the statement “gluten free option”. In recipe writing, special “options” are usually found in the “Notes” and/or “Tips” section of a given recipe usually at the bottom. This way, the recipe is written for both traditional and gluten free folks. As you will see when you scroll down, the gluten free option reads as follows, “For Gluten-Free Option: Substitute 1½ cups (192 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams in place of the all-purpose wheat flour called for in recipe.” In this case, I tested the recipe using C4C gluten free flour and provided the exact amount needed (right down to the gram) so readers can count on it performing well in the recipe. However, I state that your favorite gluten free flour can be substituted as well. Of course, I cannot guarantee results because it would be too time consuming to test all gluten free flour options. I hope that I have answered your question thoroughly and completely. Meanwhile, happy gluten free baking and…have a Happy Thanksgiving!
I just discovered your site.. great recipes! Thank you for the gluten free versions too.
Thank you for writing and for the compliments, Debora! Please accept my apologies for the tardy reply. I have been away from blogging for several months due to illness. Thanks again for writing and best wishes to you for the New Year!
Hi Stacy! I plan to make this for Christmas gifts for some of my friends who love Jiffy corn bread mix. I am going to hand decorate the storage containers and include either pretty paper liners with the gift or a tea towel. Thank you for sharing, I LOVE your beautiful color photographs of the process!
Hi, ya’ll! You bet your britches I’m southern, and I LIKE my cornbread sweetened, and that’s the way I’ve made it for the 55 years I’ve been cooking. I love to use this mix to make my corn casserole (or corn pudding, if you prefer) by adding a can of creamed corn, some chopped fresh bell peppers, a chopped onion, some dill, a good amount of minced garlic, and top it with smoked paprika. If you want, (we do, frequently) add some fresh jalapeno slices to the batter and bake in a greased casserole dish for about an hour at 350F. Test with a toothpick. When it comes out clean, it’s done. I have my mom’s 2 antique corn stick pans (about 85 years old now, I figure), and the two I added to hers, and I like to bake crispy corn sticks by greasing those pans well, put them in a very hot oven until the oil is smoking, then add the batter and bake them quickly. So crispy, and so good! The sugar makes them brown so beautifully! And you can bet I’m teaching my grandchildren about good, sweet corn bread!
Thank you! I pinned this right away. I was just telling my husband yesterday that I miss jiffy corn bread since going GF!
I may cut back on the sugar a bit, but can I omit the oil so that I may store it in a canister on the shelf (tiny fridge space)?
Hi there, Holli! Yes, absolutely. You may omit the oil to store this mix in your pantry. 🙂 I hope that I have answered your question throughly and completely. Meanwhile, happy baking!
Love this idea. Great to have for johnnie cakes or hoe cakes. Can you tell me where you found those cute jars? Thanks for sharing.
Thanks, Stacy! Years ago I perfected a recipe for a gallon of mix to keep in the fridg. For convenience! Saved me time each time I made cornbread, which was often. Lost the recipe over the years, so I appreciate finding this.
We are southerners and do not like sugar in our cornbread, so I will omit that ingredient!
Thank you, Virginia! I appreciate your kind words and compliments. I’m glad my recipe will be helpful to you in developing a non-sugar “true Southern” cornbread mix for your family. I’m so sorry you lost your recipe! Ugh. Thanks for dropping by and happy baking!
Am I missing something. This looks like a good mix to keep in the cupboard but what other ingredients do you add to it to make corm bread. Eggs, milk, buttermilk, sour cream???
Hi there, Rebekah! Nope. You’re not missing anything. This is indeed a good mix to keep on hand…especially for those who must follow a gluten free diet as the option is provided for a gluten free mix, something folks have no alternative for at the grocery store. However, since oil has been added (to replicate the boxed cornbread and muffin mixes to perform well in baking when mixes are called for, without harmful food additives), and as stated in the recipe Tips section, the mix should be kept in the refrigerator and not the pantry as you stated. Store airtight for up to six (6) weeks, labeled and dated for freshness. Please refer to other recipes here on the blog using this mix, such as Sweet Honey Corn Pudding and Grandma’s Sweet Buttermilk Cornbread. To answer your question…this is a “mix only” recipe. As for the eggs, milk, buttermilk and sour cream, refer to the recipe calling for boxed mixes and use the equivalent amount of our recipe. It is that simple! Thanks for dropping by and happy baking!
I LOVE this idea! Can’t wait to mix up a batch on my own… ADORE those measuring cups and spoons!! Where can I purchase?
Hi there, Debra! Thank you for the compliments. I collect measuring cups and spoons and find them at Pier 1, World Market and Sur la Table. Happy shopping!
Thanks so much for providing this wonderful cornbread mix. I haven’t been able to use it to make bread, however, because like Vicki (who posted on 7/12/13), I don’t know how to use the mix to make a “batch of cornbread coming out of the oven”. You responded to Vicki that you will “certainly” post a cornbread recipe. Your ingredients for the mix are just what I’ve been looking for. I’m very anxious to use it to make cornbread. Please let me know if your recipe is available and where I can find it. Thanks a bunch!
Hi there, Elaine! Thank you for stopping by. Your question could not have come at a better time. I am actually working on adding the recipe to my Thanksgiving offerings coming soon to the blog. I will try my level best to get the recipe posted this week. If not this week, as I have turkey brine, turkey stock, roasted turkey and a cocktail post planned for this week, then next week with other fixin’s. I hope that I have answered your question thoroughly and completely. Meanwhile, if you’d like, I can send you an email once the recipe is published. Once again, thank you for stopping by!
No need to send the email (sounds like you don’t need even one iota of extra work 🙂 ). I’ll regularly check your site for the cornbread and other recipes.
Hi there, Judy! Thank you for writing. To answer your question… This recipe was developed with a “gluten free option”. Please refer to the Notes section at the bottom of the recipe. You will see which gluten free flours I suggest. I thoroughly tested the gluten free recipe using C4C (Cup4Cup Gluten Free Flour). However, you could use your favorite blend which works well in quick breads such as muffins, etc. Meanwhile, I hope that I have answered your question thoroughly and completely. Happy gluten free baking!
Love the photo’s, love the recipe!
Recipe looks great! Could you tell me where you got your measuring cups and spoons? They are absolutely darling!
Thank you, Rhonda! I buy my cutie-pie measuring cups and spoons from Pier 1 and World Market. Happy shopping!
I can’t wait to try this. Where on earth did you find those adorable containers? I love them.
Thank you, Kim! The glass jars with red lids were purchased at Cost Plus World Market. Enjoy!
I found you on Pinterest and I LOVE all your bright cheerful pictures! I also love the idea of making cornbread mix. Thank you for the recipe! I’m afraid I’m not sure how to get it from the mix to a batch of cornbread coming out of the oven. Do you have a recipe? You mention using buttermilk or sour cream with the mix, but not how to use it. Obviously, I’m a bit of a cornbread novice and I would greatly appreciate any help. Thanks so much!
Hi there, Vicki! Thanks so much for stopping by. I truly appreciate your compliments. As for using the mix, it is meant to be a substitution for recipes calling for a mix. My blog is new, so I don’t have a recipe for cornbread or muffins posted just yet. But, I certainly will be! Also, it is used in our Sweet Honey Corn Pudding. Hopefully, I will get that cornbread and muffin recipe posted soon! Once again, thank you for stopping by!
This cornbread looks great – glad I stumbled by your blog!
I love homemade cornbread! This would make such a great gift and I love that you include a GF option!
Oh gosh, I LOVE cornbread. Whenever I make it (usually from a bagged mix–*hangs head in shame*), I ALWAYS leave a little extra in the bowl to eat raw. Haha it’s better than cake batter! This looks so easy and oh my goooooosh, great for gifts!!
Wow, such a neat idea. My boys love corn bread, this would be so handy. Such a neat idea for a gift too. I like your bright beautiful pictures.
I love the idea of keeping a homemade cornbread mix on-hand! I’m always making it for soups, stews and chilis. Thanks for sharing, Stacy!
This post is such a great idea. I grew up eating “Johnny Cake”, cornbread in pie form – all homemade. I will definitely check this out, thanks for the great post!!
Real southern cornbread does not contain sugar. I use self-rising cornmeal mix, buttermilk and oil. Heat an iron skillet with oil in it. Mix your cornmeal with buttermilk until it is about the thickness of pancake batter add the hot oil and pour mixture into the hot skillet. Leave a good bit of oil in skillet after you pour the oil out. 400 for about 45 minutes. You will have delicious cornbread with a crunchy crust!
Thank you for writing, Donna! I appreciate your kind words and compliments. God Bless you for taking the time to write and share your thoughts. I’m so glad you enjoy my blog and recipes. 🙂 It is readers like you that keep me motivated in the kitchen to share my best recipes. Thanks again for writing and have a wonderful weekend!
I see nothing in the name of the recipe that says, “Real Southern Cornbread” and find your post rude, Rebecca.. but looks like you got your 1 minute of fame and post your recipe that has nothing to do with the original post of the recipe.
Stacy, thank you for the recipe for the Homemade SWEET cornbread mix, it saves us from having to buy those lil blue boxes!
Thank you for your input, Terri! And, happy baking!