California Cornbread Mix

This one can be as a cornbread in a casserole dish, or as cornbread muffins. It’s a lighter version of cornbread and uses our favorite homemade quick-mix.

2 cups Bisquick-type baking mix
1/2 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder

In a large glass or ceramic bowl, stir all the ingredients together. Store in a pretty airtight container.

Attach the following to the container:

California Cornbread

1 container California Cornbread Mix
2 eggs
1 cup milk
1/2 cup butter, melted

Preheat the oven to 350 degrees F. Place the cornbread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Pour into a greased 8-inch baking pan and bake for 30 minutes, or divide into 12 greased muffin tin cups and bake for 15-22 minutes

Serve with Honey Butter for a delightful taste-bud treat

© Can Stock Photo Inc. / StephanieFrey

California Cornbread Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

cook timeCook 30 minutes mins

total timeTotal 40 minutes mins

This make-ahead California Cornbread Mix creates a lighter, slightly sweeter cornbread that bakes in an 8-inch pan or as 12 muffins. Estimated total batch cost is $2.44 for the baked cornbread, or about $0.20 per serving, making it an inexpensive side for soups, chili, or barbecue.

ServingsServings 12 servings

CourseCourse bread, Side Dish

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $2.44

Ingredients

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• ▢ California cornbread mix
• ▢ 2 cups Bisquick-type baking mix
• ▢ ½ cup cornmeal
• ▢ ½ cup granulated sugar
• ▢ 1 tablespoon baking powder

For baking

• ▢ 1 container California Cornbread Mix
• ▢ 2 eggs
• ▢ 1 cup milk
• ▢ ½ cup butter melted

Equipment

Large glass or ceramic bowl

Measuring Cups

Measuring Spoons

airtight container

Large Mixing Bowl

8-inch baking pan or 12-cup muffin tin

Instructions

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1. In a large glass or ceramic bowl, combine the baking mix, cornmeal, sugar, and baking powder.
2. Stir until evenly blended.
3. Transfer the mix to an airtight container for storage.
4. To bake, preheat the oven to 350 degrees F and grease an 8-inch baking pan or 12 muffin cups.
5. Place the full container of mix in a large mixing bowl.
6. Add the eggs, milk, and melted butter, then blend until smooth.
7. Pour into the prepared 8-inch pan and bake for 30 minutes, or divide among 12 muffin cups and bake for 15 to 22 minutes.
8. Cool slightly before serving.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is 12 servings based on baking the batch as 12 muffins or cutting one 8-inch pan into 12 smaller side-dish portions.
Prep time is estimated from measuring, mixing, greasing the pan, and blending the batter.
Dry mix storage: store in an airtight container in a cool, dry place for up to 3 months for best quality.
Baked cornbread storage: refrigerate tightly wrapped leftovers and use within 3 to 4 days, or freeze for up to 2 months for best quality.

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