Master Mix Cornbread

This homemade cornbread recipe is for sure tastebud pleaser and can be whipped up in less than 5 minutes! Enjoy warm with butter and honey. YUM!

master mix cornbread header

A few weeks ago I wrote a post entitled “The Beauty of Master Mix” that included a recipe for this amazing master baking mix that we always keep on hand as well as a recipe for very yummy muffins made from this mix.

In case you missed that post, in review, Master Mix can be made ahead of time and stored for months on end, which makes it a major time saver.

But what does this have to do with budgeting? More importantly that saving time, Master Mix is also a money-saver. The recipes that stem from Master Mix usually require ingredients you most likely already have in your kitchen. Hence, once to make a big batch of this goodness, you should be “set” on baked good ingredients for quite a while, perhaps with the exception of one or two items, depending on what you’re baking.

We use Master Mix all the time to mix up side dishes for meals (mostly muffins and this cornbread recipe). It has definitely helped us save on our grocery bill over time because it provides great “go-to” recipes that can be made last minute with very little effort.

Anyways, enough blabbing about my infatuation with Master Mix! Here is the recipe for our FAVORITE cornbread ever. It really is delicious and is usually a hit with guests! It goes amazingly well with chili and “tex-mex” type meals. The best part is, you can whip it up in less than 5 minutes and throw it in the oven. ANNND it freezes/defrosts well (in the chance you don’t eat it all up once when it’s warm) for future use. Bonus!

MASTER MIX Cornbread

ingredients

Dry INGREDIENTS:

1  1/2 cups master mix
1/3 cup sugar
1/2  teaspoon salt
3/4 cup corn meal

Wet INGREDIENTS:

1 egg
3/4 cup milk
1 cup cream-style corn (this is likely the one ingredient you will not have in stock)

DIRECTIONS:

  1. Preheat oven to 400 degrees fahrenheit
  2. Combine dry ingredients in a bowl
  3. Mix together wet ingredients in a separate bowl
  4. Stir wet ingredients into dry ingredients just until the the dry ingredients are moistened
  5. Pour into greased 9×9 inch pan

    cornbread step by step

    Pretty simple! (Steps 2-5)

  6. Bake for 20-30 minutes. This will depend on your oven. Mine takes closer to 30 minutes.

NOTE:  It is best when you see “cracks” on the top.

Not done vs done cornbread

Violà! There you have it. Enjoy with butter, honey, or (our favorite) split in half and slather both butter and honey on it. YUM!

cornbread

cornbread butter honey

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