Homemade Cornbread Mix

Votes: 2

This simple homemade flour mix comes together in minutes and is the foundation for making cornbread. It's perfect for busy weeknights when you need cornbread to accompany your favorite soup or chili.

Time: 25 min.

Dry flour mix for baking cornbread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Corn muffin

2 1/4 cups baking mix, recipe below
1 cup of milk
2 eggs, beaten
4 tbsp (60 g) butter, melted
2 tablespoons honey (optional)

Flour mixture

3 cups premium wheat flour
2 cups corn flour
2 tbsp. baking powder
1.5 tsp table salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, milk, corn flour

Cooking the dish according to the recipe:

Make homemade cornbread mix:

In a large bowl, whisk together the wheat flour, cornmeal, baking powder and salt.

Store mixture in an airtight container until ready to use.
Make corn muffins:

Preheat oven to 180°C.

Grease a 12-cup muffin tin.

Place the baking flour mixture in a large bowl.

In a small bowl, whisk together milk, eggs, melted butter and honey.

Mix wet ingredients with dry ingredients until smooth.

Fill each cavity three-quarters full with dough.

Bake corn muffins for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

Let cool in pan for 5 minutes, then remove from pans and place on a wire rack to cool completely.