This non-traditional sugar corn-bread mix blends the rustic heartiness of classic cornbread with a touch of sweetness from brown sugar, making it a unique hybrid between bread and cake. Designed as a make-ahead dry mix, it’s a practical and comforting staple ideal for busy kitchens or gift jars. It yields a tender, golden bread with a moist crumb, delicious fresh or toasted the next day. Popular in mid-20th-century home kitchens, it’s a nostalgic reminder of make-from-mix convenience with homemade warmth.
Ingredients
For Corn-Bread Mix (Makes enough for 3 loaves or 30 muffins):
- 4 tsp salt
- 3½ cups yellow cornmeal
- 4½ cups all-purpose flour
- 1½ cups non-fat dry milk
- ¼ cup baking powder
- 1⅓ cups brown sugar (packed )
- 1¾ cup vegetable shortening (solid )
For 1 Loaf of Sugar Corn Bread:
- 2 eggs
- 1⅓ cups water
- 4½ cups corn-bread mix (from above)
Instructions
Step 1: Make the Corn-Bread Mix
- In a large bowl, combine salt, cornmeal, flour, dry milk, baking powder, and brown sugar.
- Add vegetable shortening and work it in thoroughly using a pastry blender or fingers until the mixture is evenly crumbly with a coarse texture.
- Store in airtight jars, cans, or plastic bags. Makes 3 quarts of mix (enough for three 13x9x2 inch pans).
Step 2: Make Sugar Corn Bread
- Preheat oven to 425°F.
- Break 2 eggs into a bowl and add 1 ⅓ cups water. Beat with a fork.
- Add 4 ⅓ cups corn-bread mix. Stir just enough to blend.
- Pour into greased 13x9x2 inch pan.
- Bake for 20–25 minutes or until golden brown.
Step 3: Make Corn Muffins (Optional)
- Grease 2 ½-inch muffin cups.
- Spoon batter into 20 cups.
- Bake for about 15 minutes at 425°F.
Tips
- Add ½ cup corn kernels to the batter for extra texture.
- Stir in diced jalapeños or green chiles for a spicy version.
- Fold in shredded cheddar for a cheesy cornbread.
- Substitute melted butter for shortening when preparing the mix for a richer flavor.
- Bake in a cast-iron skillet for crisp edges.
- Use buttermilk instead of water for tang and tenderness.
- Make muffins: fill 24 greased mini-muffin cups and bake ~15 minutes.
- Serve leftovers toasted with butter and honey.
- Mix freezes well, store in airtight bags for up to 3 months.
Nutrition
Calories: 500kcalCarbohydrates: 70gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 17mgSodium: 586mgPotassium: 298mgFiber: 5gSugar: 22gVitamin A: 215IUVitamin C: 1mgCalcium: 273mgIron: 3mg
Tried this recipe?Let us know how it was!