cornbread mix recipe
The Best cornbread mix recipe
I love this recipe because it’s foolproof—no fancy techniques, just good, solid ingredients that come together easily. It’s also surprisingly versatile. You can make it for breakfast with a side of sausage and eggs, or serve it with a hearty stew on a chilly evening. And because it’s made with whole wheat flour or just a little extra oats, it’s a little bit healthier than your average boxed mix, even though it still tastes like pure, unadulterated comfort. It’s the kind of dish that feels like a little treat without the guilt, and it’s always a hit with anyone who tries it. Plus, it’s quick to whip up when you’re short on time, which is why it’s always in my rotation.
Easy Tomato-Garlic Cornbread Mix
A quick, savory cornbread mix that pairs perfectly with tomato sauce and garlic for a comforting side dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 1 cup cornmeal
- 1 cup buttermilk
- 1 large egg
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F. Lightly grease a loaf pan. -
2
In a large bowl, whisk together flour, salt, baking powder, and cornmeal. -
3
Add buttermilk and egg, stirring until just combined. Do not overmix. -
4
Pour batter into the prepared pan. -
5
In a small bowl, mix tomato sauce, garlic, and olive oil. Spread evenly over the batter. -
6
Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Tomato-Garlic Cornbread Mix Works
❓ Frequently Asked Questions About Tomato-Garlic Cornbread Mix
How long does the cornbread batter need to rest before baking?
The batter should rest for about 15–30 minutes at room temperature. This allows the ingredients to meld together, ensuring a tender, fluffy texture. Resting also helps the cornmeal absorb moisture, which prevents a tough crumb.
Can I substitute buttermilk for the recipe’s buttermilk?
Yes, you can use plain milk mixed with a tablespoon of vinegar or lemon juice per cup of milk. Let it sit for 5 minutes to curdle slightly—this mimics the tang of buttermilk and keeps the cornbread moist.
What if my cornbread isn’t rising enough?
If the batter doesn’t rise significantly, the issue may be baking time or temperature. Check the oven for consistent heat (375°F is ideal) and ensure the pan isn’t overcrowded. Let it bake until a toothpick comes out clean, about 20–25 minutes.
How can I make this cornbread extra crispy on top?
For a crispier top, brush the batter with melted butter before baking or sprinkle a thin layer of cornmeal over the surface. Alternatively, broil the top for 1–2 minutes at the end of baking, watching closely to avoid burning.
