Homemade Cornbread Mix & Jiffy Corn Muffin Mix

This homemade cornbread and corn muffin mix is easily made and stored in your pantry. Use them whenever you need to whip up a quick skillet of cornbread or a batch of corn muffins.

Did you know that you could make your own cornbread and corn muffin mix? With just a handful of pantry staples, you can ditch the box mixes and have homemade cornbread and corn muffins in minutes with these two easy recipes. We make cornbread and muffins on a regular basis in our house, especially during soup, stew and chili season. 

I love using boxed mixes, but what I don't like is all the added ingredients that come along with it. Store-bought cornbread and muffin mixes might be convenient and affordable, but they're certainly not good for you. Most of the packaged mixes contain refined grains, added sugars, and sometimes trans fats. 

When I make my own, I know exactly what goes into each homemade mix, and making my own is also a great way to save money. You only need a handful of ingredients to make this homemade cornbread or corn muffin mix and I bet you already have most of them in your pantry. 

Homemade Cornbread (without sugar) or Corn Muffin Mix: 

Ingredients: 

• All Purpose Flour 
• Yellow Cornmeal
• Baking Powder
• Salt
• Granulated or Cane Sugar
• Storage Containers, Storage bags or Mason Jars

Just add all of your ingredients together and mix well using a wire whisk. 

Transfer your mix to an airtight container, mason jar or large Ziplock bag for storage and label it.

I like to store my corn muffin mix into Ziplock sandwich bags and then store the bags in a mason jar, so they're ready to go when I want to bake up some muffins. I can usually store 3 bags into a quart size mason jar. 

Once your mix is ready -- it only takes a few additional ingredients to whip up a skillet of cornbread or a batch of corn muffins. 

For one pan or skillet of cornbread you'll need: 

• 2 cups cornbread mix + the following ingredients: 
• 1 - cup buttermilk or milk
• 1 - egg, whisked
• 5 - tablespoon melted butter or 1/3 cup oil +
• additional 1 - tablespoon butter or bacon grease to coat skillet (I prefer bacon grease)

To make one batch of Corn Muffins you'll need: 

• 1 bag of corn muffin mix + the following ingredients:
• 1 - egg
• 2 - tablespoons oil
• 1/3 - cup milk 
• 1/4 - cup sour cream (for a moister corn muffin)

Yield: 5-6 corn muffins & 1 skillet cornbread

Author: Tina Butler | Mommy's Kitchen

Cornbread & Corn Muffin Mix

Cornbread & Corn Muffin Mix is easy to make and store in the pantry for a time saving shortcut. Use it whenever you need a quick skillet of cornbread or a batch of corn muffins.

Ingredients

Cornbread Mix = to one pan

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 teaspoon salt
• 3 teaspoons baking powder

Corn Muffin Mix = to 1 packet or box

• 1/2 cup all purpose flour
• 1/2 cup cornmeal
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Cornbread Instructions

• Pour the cornbread mix into a tightly covered container, label date and store in the pantry for up to 3 months.
• To make the Cornbread: Preheat oven to 400 degrees. Heat a 10 inch cast iron skillet in the oven with 1 tablespoon butter or bacon grease. In a medium size bowl, add 2 cups cornbread mix, 1 cup buttermilk or regular milk, 1 egg, whisked, and 5 tablespoon melted butter or 1/3 cup oil.
• When the skillet is sizzling hot, remove from the oven and sprinkle a bit of dry cornmeal into the skillet (for crispness) then pour the cornbread batter on top. Bake for 20 - 25 minutes or until done.

Instructions

Corn Muffin Instructions

1. In a medium mixing bowl, combine flour, cornmeal, baking powder, sugar and salt.
2. Transfer mix to individual Zip lock sandwich bags and transfer the bags to a covered container, label, date and store in the pantry for up to 3 months.
3. To make the Corn Muffins: Preheat oven to 375°F. Spray a muffin tin with nonstick cooking spray or use muffin liners (spray liners). In a medium size bowl, combine 1 bag of muffin mix with one egg, 2 tablespoons oil and 1/3 cup milk. Do not overmix the batter. Pour evenly into 6 muffin cups. Bake for 11-14 minutes or until golden and a toothpick inserted into the center comes out clean.
4. If you would like your muffins moister, add 1/4 sour cream to the batter.
5. Recipe yields 6 large corn muffins

https://www.mommyskitchen.net/2024/04/homemade-cornbread-mix-jiffy-muffin-mix.html

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