5-Minute Cornbread Muffin Mix | Mason Jar Meal Prep

We’re back in the kitchen today whipping up another easy pantry staple that’ll save you time and sanity on busy weeknights—homemade cornbread muffin mix!

If your family loves cornbread as much as ours does, you’ll want to keep a few of these mason jar mixes on hand for a quick side dish that comes together in minutes.

We make these fluffy little muffins about twice a month, so I like to prep 4–6 jars at a time. That way, all the dry ingredients are ready to go, and I can just add an egg, milk (or water), and a touch of butter when it’s time to bake.

How to Prep the Cornbread Muffin Mix (Makes 6 Muffins Per Jar)

You’ll need pint-sized mason jars and a few pantry staples:

Dry Ingredients (per jar):

• 1/4 tsp salt (goes in the bottom to keep it separate from the baking powder)
• 2/3 cup flour
• 1/2 cup fine or extra-fine cornmeal (we love the Great River Milling brand if you can find it!)
• 3 tbsp sugar (or substitute with honey at baking time if preferred)
• 1 tbsp baking powder (we use aluminum-free Rumford brand)

Instructions:

1. Add salt to the bottom of each jar.
2. Layer in flour, then cornmeal, sugar, and finally baking powder.
3. Vacuum seal if storing long term—especially important for cornmeal, which can go stale quickly. We use a brake bleeder vacuum sealer (yes, the mechanic tool!) and it works like a charm—no electricity needed.
4. Screw the ring on snug to help hold the seal over time.

That’s it! These mixes are shelf-stable and ready when you are. If you’ll use them within 6 months, you can skip the vacuum sealing. But for anything longer—or if your kitchen tends to get warm—we recommend sealing to keep your mix fresh and tasty.

How to Bake the Cornbread Muffins

When you’re ready to bake, simply dump the dry mix into a bowl and add:

• 1 egg
• 1/3 cup milk or water (milk makes them richer, but water works too!)
• 2 tbsp melted butter (or softened room-temp)

Optional Add-Ins:

This is where things get fun—these muffins are super customizable! Try stirring in:

• Shredded cheese
• Jalapeños
• Chives or green onion
• Garlic powder or herbs
• Cooked crumbled bacon (yes please!)

Whatever you’ve got on hand, mix it in and make it your own.

Baking Instructions:

• Preheat oven to 400°F
• Grease or line a muffin tin
• Divide batter evenly into 6 muffin cups
• Bake for 15–20 minutes, until golden brown and a toothpick comes out clean

Let them cool for just a minute, then split one open and add a pat of butter. There’s nothing like warm, homemade cornbread on the table—especially when the prep only takes 5 minutes thanks to a mason jar mix.

This recipe is a great alternative to store-bought Jiffy mix—without the mystery ingredients. While our taste buds might be trained for processed flavors, your body (and your pantry budget) will thank you for making the switch to real, whole ingredients. And with these mixes already prepped, it’s just as convenient!

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