Homemade Cornbread Mix {gluten free option}

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Homemade Cornbread MixHow-To: Homemade 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!

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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.

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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!

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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.

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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.

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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?





Homemade Cornbread Mix {gluten free option}

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Makes about 4½ cups (657 grams) mix.

Homemade Cornbread Mix {gluten free option}

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


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. Label and date.

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


Visual Step-by-Step for Homemade Sweet Cornbread Mix

Including Recommended Brands

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  1. 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!!
    Dan from Platter Talk recently posted…Chocolate-Peach SconesMy Profile

    • Thank you, Dan!

    • Rebecca Johnson says:

      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 sharing your “Real Southern Cornbread” methods with me and my readers, Rebecca! So very kind of you. This recipe is most definitely not Southern. In fact, the recipe was designed to replace two (2) 8.5-ounce boxes of Jiffy® Corn Muffin Mix, which is sweet, to use in recipes calling for it–like our recipe for Sweet Honey Corn Pudding. This is why I call it, appropriately, “Homemade Sweet Cornbread Mix”. The graphic in the image, as well as my blog post title, could not accommodate the long name along with “gluten free option”. My goal here at Wicked Good Kitchen is to support the gluten free community and those who cannot tolerate wheat due to allergies whenever I can. If you look closely at the bolded title of my article, the full title is there with the word “sweet”. Once again, thank you for stopping by and happy baking! :)

      • 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!

  2. I love cornbread but have not yet tried making a from scratch version so thank you for the reminder Stacy :) Your visual step by step photos are awesome and so helpful too! Can’t wait to see your upcoming recipes too, I’m drooling just from the sound of them :) Those printable labels are soo pretty too, perfect for placing on a gift for any hostess :)

  3. Your kitchen looks like such a fun, happy place :)
    Katrina @ In Katrina’s Kitchen recently posted…Host a Breyers Ice Cream Party!My Profile

  4. 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!

  5. 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.

    • Thank you, Asha! This homemade cornbread mix definitely comes in handy. And, it is all-natural without the food additives found in boxed mixes. So much better for your boys. xo

  6. I have to make this for my hubby, this isn’t very popular in Australia and he really wants me to make it. Thank you now I have a recipe :)

    ps have I mentioned how much I adore your blog layout :)
    renee@chocolatepeanutbutterohmy recently posted…Chocolate Pie & Peanut Butter Ice creamMy Profile

    • Thank you, Renee! I truly appreciate your compliments on the blog. My blog designer and I are currently working on an update and I hope you’ll like all of the upcoming changes as well as the few we have already implemented. Your hubby will love this recipe! My corn pudding recipe will be posted tomorrow. Thanks so much for stopping by! xo

  7. 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!!
    Hayley @ The Domestic Rebel recently posted…Key Lime Magic Bar PieMy Profile

    • Thank you, Hayley! I confess, too…I enjoy licking the spoon and bowl whenever I make anything cornbread related. You definitely need this mix in your life! xo

  8. What a fun idea!

  9. Awesome idea, Stacy! I don’t keep cornbread mix on hand usually, so I love the idea of making my own :)
    Jennifer @ Not Your Momma’s Cookie recently posted…Salted Butterscotch PuddingMy Profile

    • Thank you, Jennifer! It is nice and convenient to keep this sweet cornbread mix on hand. With it being all-natural, it makes it even better. xo

  10. I love homemade cornbread! This would make such a great gift and I love that you include a GF option!
    Laura (Tutti Dolci) recently posted…blackberry-peach pieMy Profile

  11. Great recipe!

  12. This cornbread looks great – glad I stumbled by your blog!
    Shashi @ http://runninsrilankan.com recently posted…Medley of Moong, Yellow Split & Chick Peas in Pumpkin CurryMy Profile

  13. 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!

  14. Thanks so much Stacy! I will keep checking back. :)

    • My pleasure, Vicki! You have inspired me to get them up quickly. I will try to work on them this weekend to post next week, but I am also going cherry picking to develop recipes using them as well. Thanks so much for your interest. I won’t let you down! xo

  15. I can’t wait to try this. Where on earth did you find those adorable containers? I love them.

  16. 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!

  17. Love the photo’s, love the recipe!

  18. This recipe says that it is gluten free but I see that you list all-purpose flour. What is the recipe for GF flour? Thank you, Judy

    • 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!

  19. Hi, Stacy.
    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.

        • Thank you, Elaine! I will be offering options for gluten free cornbread muffins, cornbread made in cast iron skillet as well as a bread loaf. Thank you for offering to check back. I appreciate your support! :)

  20. Debra Pearson says:

    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!

  21. 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!

  22. 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!
    Keep up the good work!

    • 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!

  23. michelle a says:

    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.

    • Hi there, Michelle! My pleasure. I purchased the vintage-inspired ribbed glass jars with red metal lids from Cost Plus World Market. :)

  24. 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!

  25. roxanne vitai says:

    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!

  26. 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!

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