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Cornbread Mix is one of those pantry staples I like having ready before I actually need it. It makes cornbread, corn muffins, and casseroles easier because the dry mix is already measured, whisked together, and ready to use.
This cornbread mix recipe works as a homemade Jiffy mix substitute when you want a boxed-mix style shortcut with ingredients you control. The full recipe replaces two small boxes of corn muffin mix, so you can use half anywhere a recipe calls for one box. I use it for Homemade Cornbread, Corn Casserole, and Mexican Cornbread Casserole, or when I want to prep ahead for holiday recipes like cornbread dressing.
Why You’ll Love This Homemade Cornbread Mix
- It saves time later: Measure the dry ingredients once, then store the mix until you’re ready to bake.
- It works as a Jiffy-style substitute: The full recipe replaces two small boxes of corn muffin mix. Half the recipe replaces one box.
- You control the ingredients: You can adjust the sweetness, make sure things like your baking powder and baking soda are fresh, and keep the mix simple.
- It works in more than cornbread: Use it for cornbread, corn muffins, Corn Casserole, Mexican Cornbread Casserole, or recipes that call for cornbread mix.
What’s in This Cornbread Mix
Here are a few helpful notes about my DIY cornbread mix ingredients. The exact amounts are in the recipe card.
- Fine yellow cornmeal: Fine cornmeal gives the finished cornbread a softer texture. Medium or coarse cornmeal works, but the cornbread will have more grit.
- All-purpose flour: Balances the cornmeal so the finished cornbread is tender instead of crumbly.
- Sugar: Adds a little sweetness like a classic boxed corn muffin mix. You can reduce it slightly if you prefer a less sweet mix.
- Baking powder: Gives the cornbread lift. Make sure yours is fresh since this mix depends on it.
- Baking soda: Works with the wet ingredients in your final cornbread recipe to help the batter rise.
- Fine sea salt: Balances the sweetness and brings out the corn flavor.
How to Make Cornbread Mix
This homemade cornbread mix only takes a few minutes, but the mixing matters. You want the baking powder, baking soda, salt, and sugar evenly distributed so the mix works the same way each time you use it.
Use a container with room to stir
Add the dry ingredients to a large jar, bowl, or airtight container. If the container is packed too full, it is harder to whisk everything evenly.
Whisk it well before storing
Take a minute to stir the dry ingredients until the mix looks even. This helps the cornbread rise evenly later and keeps one scoop from having more salt, baking powder, and baking soda than another.
Label the mix before you put it away
The full batch replaces two Jiffy-style boxes, and half the batch replaces one. I like adding that note directly to the container so I do not have to remember it when I’m cooking.
How Much Cornbread Mix Equals One Box of Jiffy?
This full cornbread mix recipe replaces two small Jiffy-style corn muffin mix boxes. If a recipe calls for one box, use half of this mix.
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For one Jiffy-style box substitute, use:
- ¾ cup fine yellow cornmeal
- ½ cup + 2 tablespoons all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
Tips for Making and Storing Cornbread Mix
- Use fine cornmeal for a softer texture: Coarser cornmeal gives the finished cornbread more crunch and grit.
- Check your baking powder: If it has been sitting in the pantry for a long time, replace it before making this mix.
- Whisk longer than you think: This helps the mix bake more evenly when you use it later.
- Store it airtight: Moisture can affect the texture and the leavening, so keep the mix sealed in a cool, dry place.
- Use it with Homemade Cornbread: This is the dry mix only. When you’re ready to bake cornbread, use my Homemade Cornbread recipe for the wet ingredients, bake time, and full instructions.
How to Use Cornbread Mix
This mix is meant to be your dry shortcut. Once it is made, you can use it for cornbread, corn muffins, casseroles, and holiday sides.
- For Homemade Cornbread: Use the full batch of mix with the wet ingredients, bake time, and full instructions in Homemade Cornbread using dry cornbread mix.
- For corn muffins: Use Homemade Cornbread as the base, then divide the batter into a muffin pan and bake until the centers are set and the tops are lightly golden.
- As a Jiffy mix substitute: when a casserole or side dish calls for a box of Jiffy-style corn muffin mix.
- For casseroles: Use it in recipes like Corn Casserole or Mexican Cornbread Casserole when you want a homemade dry mix instead of a boxed one.
Easy Ways to Customize It
- Make it a little less sweet: Reduce the sugar slightly if you want the mix to taste more savory.
- Keep it sweet: Use the recipe as written when you want a sweet cornbread mix recipe that tastes closer to classic boxed corn muffin mix.
- Add mix-ins later: Keep the dry mix simple for storage, then add jalapeños, cheese, corn, or spices when you’re making the final batter.
- Use it for holiday prep: Mix the dry ingredients ahead of time so Homemade Cornbread, Corn Casserole, or cornbread dressing feels easier when you’re cooking a larger menu.
What to Serve With Cornbread
Cornbread is one of those sides that works with BBQ dinners, cozy bowls, and holiday plates.
For BBQ-style meals, serve it with Slow Cooker Ribs or BBQ Baked Chicken Drumsticks. The slightly sweet cornbread flavor works well with smoky sauces and savory meats.
For holiday meals, use this mix to make Homemade Cornbread for dressing or serve it with Southern Fried Cabbage, Turkey Gravy, and other Thanksgiving Recipes.
If you need a low-carb cornbread option, make Keto Cornbread instead. That recipe uses fine almond flour instead of cornmeal.
How to Store Homemade Cornbread Mix
- Store: Keep the dry mix in an airtight container or sealed glass jar in a cool, dry pantry.
- How long it keeps: For the best rise and flavor, use it within 3 months. The mix may last longer, but the baking powder and baking soda can lose strength over time.
- Freeze: You can freeze the dry mix in a freezer-safe bag or container if you want to store it longer. Let it come to room temperature before using so moisture does not collect in the mix.
Cornbread Mix FAQs
It is a homemade Jiffy mix substitute, not the exact boxed product. It gives you a similar dry mix that you can use for cornbread, corn muffins, and recipes that call for corn muffin mix.
Yes. You can reduce the sugar or leave it out if you prefer a more savory cornbread mix.
Baking powder helps the cornbread rise. If it is old, the cornbread may bake up dense instead of fluffy.
You can, but I don’t recommend it since the texture will be different. Fine yellow cornmeal gives you a softer cornbread, while coarse cornmeal makes it taste grainier.
Cornbread Mix
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
- 1 ½ cups Cornmeal, fine
- 1 ¼ cups all-purpose flour
- ½ cup Granular Sweetener
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Natural Ancient Sea Salt, fine
Instructions
- Add the dry ingredients to a glass jar or other air tight container
- Whisk the ingredients together until they are well incorporated
SAVE THIS RECIPE
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Recipe Notes
- Jiffy-style substitute: This full recipe replaces two small Jiffy-style corn muffin mix boxes. Use half of the prepared mix when a recipe calls for one box.
- Half-batch amounts: For one box equivalent, use ¾ cup fine yellow cornmeal, ½ cup + 2 tablespoons all-purpose flour, ¼ cup sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon fine sea salt.
- Use fresh baking powder: This mix depends on baking powder and baking soda for lift, so check that both are fresh before making a batch.
- Whisk well: Mix the dry ingredients thoroughly
- Store airtight: Keep the mix in a sealed jar or airtight container in a cool, dry pantry. For best results, use within 3 months.
- Dry mix only: Use my Homemade Cornbread recipe for the wet ingredients, bake time, and full instructions when you’re ready to bake cornbread.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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