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–+ servings
Non-Traditional Sugar Cornbread Mix
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course bread
Cuisine American
Servings 24
Calories 500 kcal

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
Keyword comfort food, cornbread mix, easy baking, homemade mix, old-fashioned cornbread, southern baking, sweet cornbread, vintage recipe
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