recipe

Make a big batch of dry cornbread mix, then scoop some out and mix with your liquid ingredients to make a batch of cornbread whenever you want!

safety
  • Uses the microwave
  • Uses the oven
  • Uses a knife
difficulty
  • Beginner
time
  • 10 minutes for cornbread mix; 45 minutes for cornbread, plus cooling time
yield
  • Makes 4 batches of cornbread
  • (each batch serves 12)

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Prepare Ingredients

Cornbread Mix

6 cups (30 ounces)
all-purpose flour
4 cups (20 ounces)
cornmeal
2⅔ cups (18⅔ ounces)
sugar
1 tablespoon
salt
2 tablespoons plus 2 teaspoons
baking powder

To Make 1 Batch of Cornbread

Vegetable oil spray
1 cup (8 ounces)
whole milk
8 tablespoons
unsalted butter, melted and cooled
2
large eggs
2¾ cups (17¼ ounces)
Cornbread Mix

Gather Baking Equipment

Cornbread Mix

Extra-large bowl
Whisk
Fine-mesh strainer
Large airtight storage container

To Make 1 Batch of Cornbread

8-inch square metal baking pan
Large bowl
Whisk
Rubber spatula
Toothpick
Oven mitts
Cooling rack
Butter knife
Cutting board
Chef’s knife
1
 
6 cups (30 ounces)
all-purpose flour
4 cups (20 ounces)
cornmeal
2⅔ cups (18⅔ ounces)
sugar
1 tablespoon
salt
2 tablespoons plus 2 teaspoons
baking powder

For the cornbread mix: In extra-large bowl, combine flour, cornmeal, sugar, and salt. Whisk until well combined. Set fine-mesh strainer over bowl. Add baking powder to fine‑mesh strainer and tap side of strainer to sift baking powder into bowl.

 
2
 

Whisk until very well combined, about 1 minute. Transfer cornbread mix to large airtight storage container. (Cornbread mix can be stored at room temperature for at least 2 months.)

 
3
 
Vegetable oil spray

To make one batch of cornbread: Adjust oven rack to middle position and heat oven to 375 degrees. Spray inside bottom and sides of 8-inch square metal baking pan with vegetable oil spray.

 
4
 
1 cup (8 ounces)
whole milk
8 tablespoons
unsalted butter, melted and cooled
2
large eggs

In large bowl, whisk milk, melted butter, and eggs until combined.

 
5
 
2¾ cups (17¼ ounces)
Cornbread Mix

Add 2¾ cups Cornbread Mix and stir with rubber spatula until just combined and no dry mix is visible. Use rubber spatula to scrape batter into greased baking pan and spread into even layer.

 
6
 

Place baking pan in oven and bake until golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes.

 
7
 

Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let cornbread cool in pan for 20 minutes.

 
8
 

Run butter knife around edge of cornbread to release cornbread from pan. Use oven mitts to flip baking pan onto cooling rack to remove cornbread. Carefully turn cornbread right side up and let cool on rack for 10 minutes. Transfer cornbread to cutting board and cut into squares. Serve.