Cora's Cottage

My family loves cornbread, it is a favorite side dish that is requested often.  However, as I have worked to make our home and kitchen an “ingredients” home, I have become less and less excited about whipping up a batch of cornbread from one of the many box mix options at the grocery store. 

A couple of years ago, after a non-life threatening health concern, I was spurred to start researching the ingredients in the products I used in and on my body on a regular basis.  This lead me to realize how terrible some of these ingredients are for our health and how little we know about others. 

In fact, some of the ingredients we use in food products didn’t even qualify as food in my mind.  While it isn’t always good advice when reading labels, I try to follow the often heard advice in the clean living space when reading food labels: If you can’t pronounce it, you don’t want to use. I follow this advice with food because I want to be able to recognize what I am eating and feeding my family as, well … food.

For example, the following ingredient labels come from two popular boxed cornbread mixes you can likely find in your local grocery store. 

While there are some ingredients that don’t have research showing they are detrimental to human health, they also have not been proven to be safe either.  A couple of examples of this are silicon dioxide and sodium aluminum phosphate. Neither of these ingredients have been proven to be harmful to human health, but their safety has only been studied in small amounts.  Take silicon dioxide.  It cannot exceed 2% of any food by weight. (source)

This may seem perfectly fine, as they are only used in small amounts in these products that follow the FDA regulations, but what other products do you consume that also contain the allowable safe amount to add up to more than what has been researched to be safe … and may, in fact, no longer be safe in larger amounts.

Both the hydrogenated lard and the palm oil are concerning.  The palm oil is a concern because when it is processed for use in food it is heated causing it to oxidize which can cause organ toxicity to the kidneys, lungs, liver, and heart among other health concerns. (source)  The hydrogenated lard with BHT is concerning because it is a carcinogen (cancer causing) and causes endocrine disruption. (source)

The last ingredient that stood out to me was folic acid.  While this might seem like a good ingredient because it is a form of B9, it is a synthetic form that is not readily available for use and must be broken down. (source) However, not all people can break down folic acid into a usable form at a rate that is sufficient.

So, if there are so many concerning ingredients on the label of boxed cornbread mixes, what is the alternative?

This homemade mix is perfect to make in bulk to have on hand just like a store-bought boxed cornbread mix, but it comes without all the questionable ingredients and more control over the quality of ingredients. Or, if you want to start from scratch each time, you can do that with recipe too!

Why You’ll Love This Recipe

Easy: This recipe uses simple ingredients you likely already have in your kitchen and doesn’t require any fancy equipment.  A mixing bowl, measuring cups and spoons, a spoon for mixing, and baking dish are all that is needed!

Fast: This recipe can be just as fast as prepackaged cornbread with a just a little prep, but even if you are starting from scratch, this recipe only takes about 5 minutes to mix together. Make it even faster by making the mix to have on hand just like the store-bought version!

Delicious: Just as delicious as the store-bought versions of your favorite cornbread mixes, this recipe is sure to be a crowd-pleaser.

Tips & Tricks

Pre-Made Mix: Use the mix version of this recipe to create a cornbread mix to have on hand that is just as fast and easy as the store-bought versions.

Pan: This recipe can be made into muffins or a “loaf”.  If making muffins it is best to use a liner so that the muffins will come out of the tin and to spray down a pan well if making a loaf.  I love these low-tox muffins liners and this Misto spray bottle with olive or avocado oil for greasing pans.

Toothpick: While this recipes calls for baking the cornbread for 20-30 minutes, it does sometimes need to go longer.  Always use a toothpick to make sure the cornbread is cooked through by inserting it into the center of the bread or muffin and baking until it comes out clean.

Tools for Cornbread

• Mixing Bowl
• Spoon, Spatula, or Whisk
• Measuring Cups
• Measuring Spoons
• Muffin Tin or Baking Dish (approximately 9×9 or equivalent)
• Kitchen Timer
• Hot Pads

Ingredients for Cornbread

• Cornmeal
• Flour (I use all purpose flour from Azure Standard)
• Sugar
• Baking Powder
• Salt (I like to use Redmond Real Salt)
• Eggs
• Butter, melted
• Milk

How to Make Homemade Cornbread

Start by gathering all your ingredients (cornmeal, flour, sugar, baking powder, salt, eggs, melted butter, and milk) and tools together (mixing bowl, measuring cups and spoons, spoon/spatula/whisk, and muffin tin or baking dish).

Mix together the cornmeal, flour, sugar, baking powder, and salt. Once the dry ingredients are well combined, add in the eggs, melted butter, and milk mixing until they are well incorporated. 

Grease the muffin tin or baking dish before pouring the cornbread mixture into the pan and baking at 400°F for 20-30 minutes or until a toothpick comes out clean.

Allow the cornbread to cool for a few minutes before serving plain or with honey. This cornbread pairs well with BBQ beef or chicken, Sloppy Joe’s, meatloaf, and much more!

Tools for Cornbread Mix

• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Masson Jar
• Whisk or Spoon

Ingredients for Cornbread Mix

• Cornmeal
• Flour (I use all purpose flour from Azure Standard)
• Sugar
• Baking Powder
• Salt ( I like to use Redmond Real Salt)

How to Make Homemade Cornbread Mix

Start by gather together all the ingredients (cornmeal, flour, sugar, baking powder, and salt) and a large mixing bowl. Add together all the dry ingredients and mix well. Pour the dry ingredients into a large mason jar (1/2 gallon) and store until you are ready to make cornbread. 

To make cornbread using the mix, combine 3 cups of mix with the eggs, melted butter, and milk.  Baking for 20-30 minutes at 400°F or until a toothpick comes out clean.

Allow the cornbread to cool a few minutes and serve warm.

Frequently Asked Questions

How long can the leftovers be stored?

Leftover cornbread should be stored in an air-tight container and can be stored at room temperature for up to 3 days, in the refrigerator for up to 5 days, and in the freezer for 3-6 months in a freezer-safe container.

My cornbread mix has settled. What do I do?

You can shake the jar to remix the ingredients or you can use a spoon or spatula to stir the mixture inside the jar until it is reincorporated. I recommend shaking the jar before each use to be sure the ingredients are well incorporated.