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Cornbread Mix

Total Time

Prep/Total Time: 10 min.


9 servings per batch

Donna Smith of Victor, New York always keeps a plastic bag of this cornbread mix in her freezer. "All I have to do is add egg and milk for great, light-textured corn bread," she says.


  • 4-1/4 cups all-purpose flour
  • 4 cups cornmeal
  • 3/4 cup sugar
  • 1/4 cup baking powder
  • 1 to 2 teaspoons salt
  • 1 cup shortening
  • 1 large egg
  • 1 cup milk


  1. In a large bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: 5 batches (11-2/3 cups total).
  2. To prepared cornbread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups cornbread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425° for 20-25 minutes or until bread tests done.

Nutrition Facts

1 each: 145 calories, 5g fat (1g saturated fat), 5mg cholesterol, 164mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 3g protein.

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