Today, I’m going to share another kitchen staple that I (Kim) have been making for years. Cornbread is an essential staple of any proper Southern kitchen, and as a born and bred Texan, this mix sees a lot of use at my house.

Have you ever looked at the list of ingredients on a box of store-bought cornbread mix? It’s seriously no bueno. ?

This copycat cornbread mix is so easy to whip up in advance and store in a jar in the refrigerator until needed. Toss some vegetables in it for a quick breading or combine the mix with an egg and sour cream, and you’ve got yourself a fast and easy cornbread, corn muffins, corn casserole or cornmeal fritters. The sky’s the limit! ?

The best part is, when you make it yourself, it’s so easy to elevate the ingredients for a much healthier product. For example, I like to use organic sprouted cornmeal and sprouted whole-grain spelt as the base of my recipe. Use a high-mineral salt and a healthy, high-smoke-point oil such as avocado or ghee, and you’ve turned a junk convenience food into sometime that’s actually quite nutritious – without sacrificing the convenience factor ??

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close up of yellow cornbread with a pat of butter