Cornbread Muffin Mix

Cornbread is a must when serving chili at our house and we're all pretty partial to the flavor and texture of those little, blue boxed mixes.  I've been wanting a homemade version and up until now all the recipes have been either too bland or too dry.  This recipe was a newspaper clipping I found in my recipe box shared by 'Kim, Florida'.  Thanks Kim from Florida, we love it!  


Make the cornbread mix and store in an airtight container in a cool, dry place or in the freezer for up to six months.  Mix makes 11 2/3 cups of mix, or enough for five batches of cornbread.  


We love the mini muffins because we have small children dining with us, but end up having a little batter left over after filling the 24 count mini muffin tin.  I put the remaining batter in a small ramekin and it works fine.  They also bake super fast as minis. 


Cornbread Muffin Mix
recipe by Stella B's Kitchen adapted from Kim, Florida
printer friendly version


For the mix:
4 1/4 cups all purpose flour
4 cups cornmeal
1 cup sugar
1/4 cup baking powder
1 1/2 tsp salt
1 cup vegetable shortening


In a bowl, combine dry ingredients.  Cut in shortening with pastry blender until crumbly.  Store or freeze for up to 6 months.


To serve combine: 
1 egg, beaten
1 cup 2% milk
2 1/3 cups cornbread mix


Mix just until combined, leaving lumps.  Divide into desired greased baking dish.  Bake at 425 until bread tests done.  Serve with honey and butter.


Mini muffins: bake for about 8 minutes
8x8 inch pan: bake for about 20 minutes
Regular muffins: bake for about 12 minutes


*note: if you prefer a less sweet cornbread, reduce sugar in mix by 1/4 cup.



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