Cornbread is a Southern Staple. It’s that fluffy and golden bread that has a fragrance that permeates the air throughout the house while it is baking. Every household used to have their own proven cornbread recipe until life started to move at a faster pace. Now, cornbread has to be planned and usually reserved for special occasions. Cornbread uses cornmeal as the base of the recipe but this would mean that you would need to have a stock of this in your pantry, and not many people stock cornmeal regularly. This is where cornbread premixes come in. Simply grab some premix, add some butter, egg, and milk and you’ve got fresh cornbread in under 20 minutes.
Cornbread Premix Trivia
- Cornbread is older than the United States. The Native Americans have been making cornbread years long before the settlers have arrived.
- Cornbread is a type of quickbread.
- Aside from being baked in muffin form, another popular way of preparing cornbread is by baking it on a skillet.
- Cornmeal is made from grinding dried corn grains.
- Cornbread batter when fried are called Hush Puppies!
Cornbread Premix Buying Guide
Cornbread premixes are very simple products. They contain cornmeal, cornflour, sugar, baking powder, and salt. If the premix contains much more than that, then we’ll leave it up to you to decide whether you’ll get it or not. Just some words of advice, if you don’t recognize an ingredient or if it’s something that you don’t normally use in your kitchen then you should just simply avoid it.
Cornbread Premix Production & Farming in Texas
Much like other premixes, cornbread premixes are produced by local farms that process their own grain and have their own recipe for the perfect cornbread mix. Some local barbecue restaurants sell premixes for their cornbread for people to make their own at home.
While it’s fairly easy for people to get great milled products in Texas, it is the convenience that cornbread premixes bring that makes them so popular. Not only that, but local producers capture the local flavor profile that Texans love won their cornbread.
Preservatives, Chemicals, and Additives:
While cornbread premixes are pretty simple and they don’t need much preservatives to keep them shelf stable, there are still some additives that the larger manufacturers add to their product. These are:
- Xanthan Gum – An emulsifier.
- Silicon dioxide – Anti-caking agent. Used to prevent the mixture from clumping together during storage.
Cornbread premixes, both commercial and local/artisan, are packed in resealable plastic bags to keep it fresh and to keep air and moisture out.
For single-use cornbread premixes (mostly commercial), the premix is packed in a single-use plastic before being boxed up.
Enjoying Cornbread Premixes
Simply follow the instructions provided by the manufacturer on how to prepare the cornbread premix and enjoy!
If the package is resealable, then simply reseal it in the original packaging and store in a cool dry place until the best before/expiry date.
Make Your Own Cornbread Premix:
If you have excess cornmeal or if you just want to have cornbread premix handy for those sudden hankerings then making your own is the way to go if you don’t have any local suppliers available. You can scale the recipe up to make more of course.
For the premix:
Yellow cornmeal, four cups
All-purpose flour, four cups
Baking powder, 40 grams
Baking soda, 30 grams
Salt, 10 grams
Sugar, ¼ cup.
Mix all of the ingredients together and store in an airtight container.
To prepare/use the premix:
Cornbread premix, 2 ¼ cup
Large Egg, 1 piece
Buttermilk, ½ cup
Plain yogurt or sour cream, ½ cup
honey, ¼ cup
Melted butter, 4 tablespoons
Preheat oven to 350F, line a 12-cup muffin pan with liners
In a large bowl, whisk together all of the wet ingredients. Stir until combined. Stir in half of the cornbread mix and stir until combined. Stir in the other half until combined.
Bake for 18-20 minutes or until a stick or knife stuck into the middle of the muffin comes out clean.
Allow to cool for a couple of minutes then serve and enjoy!