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.
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.
Although I try not to eat corn or corn products due to the high sugar content (tortilla chips are the hardest food item for me to stay away from, I swear!), The Big Lug enjoys homemade cornbread or corn muffins every once in a while. In fact, he especially loves my corn pudding recipe made with this very mix and 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 on Wednesday. You’re gonna love it!
Do you need charming gift labels for your jarred Homemade Sweet Cornbread Mix to present as a gift from the kitchen? I saved this neat free printable set, called “Canning Labels” by Botanical PaperWorks on my Pinterest board, Free Printables ~ Kitchen.
Each label reads, “Homemade with Love” or “Mmmm! Homemade”. So cute! They are just perfect for packaging this homemade mix. 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!
Feel free to browse Wicked Good Kitchen’s Pinterest board, Free Printables ~ Kitchen, for more free kitchen pantry labels and pin your favorites!
And, don’t forget to check out the step-by-step photos below the handy recipe printable to include recommended brands.
What makes our Homemade Sweet Cornbread Mix wicked good? Our sweet cornbread mix is easy to make. And, it is made with fresh all-natural ingredients 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 recipe. Not only that, our mix performs perfectly when making cornbread, corn muffins or corn pudding! What’s not to love?
- 1½ cups (188 grams) all-purpose flour, such as Gold Medal®
- 1½ cups (240 grams) yellow cornmeal, such as Quaker Oats®
- ½ cup (100 grams) organic granulated cane sugar
- 2 tablespoons (29 grams) baking powder
- ½ teaspoon (3 grams) baking soda, optional*
- ½ teaspoon (3 grams) salt
- 1 tablespoon plus ½ teaspoon (18 ml) sunflower oil
Tips: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. 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, 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. 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. Recipe Source: WickedGoodKitchen.com