Homemade and All-Natural:
Sweet Cornbread Mix
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?Print
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?
- 1½ cups (188 grams) organic unbleached all-purpose flour, such as Hodgson Mill®
- 1½ cups (210 grams) organic yellow cornmeal, such as Arrowhead Mills™
- ½ cup (100 grams) organic granulated cane sugar, such as 365 Everyday Value by Whole Foods Market®
- 2 tablespoons (29 grams) aluminum free baking powder, such as 365 Everyday Value by Whole Foods Market®
- ½ teaspoon (2.4 grams) baking soda, such as 365 Everyday Value by Whole Foods Market®, optional*
- ½ teaspoon (2.4 grams) fine-grain sea salt, such as Eden Foods®
- 1 tablespoon plus ½ teaspoon (18 ml) organic expeller pressed sunflower seed oil, such as 365 Everyday Value by Whole Foods Market®
- 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.
Recipe can easily be doubled.
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.
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.