The cornmeal-to-flour ratio decides which cornbread you're making. Southern is mostly or entirely cornmeal, barely sweet, and baked in a screaming-hot skillet. Northern runs closer to half flour with real sugar and comes out cakey. This mix sits at 2:1 cornmeal to flour, which lands Southern-leaning, and the sugar is on the label so you can move it.
The ratio4 cups cornmeal : 2 cups flour (2:1, Southern-leaning) + 2 tbsp baking powder. 1½ cups mix per pan.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep8 min
Cooknone
Makes4 batches
CuisineAmerican
Cost$
Vegan
Contains gluten
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for4batches
Stone-ground cornmeal
Four cups. Stone-ground has more flavour and a coarser bite than degerminated.
Whisk thoroughly and jarA full minute so the leavening distributes. Label with the ratio. Keeps four months.
To bakeOne and a half cups of mix, one egg, a cup of buttermilk, a quarter cup of melted butter or bacon fat.
Preheat the skillet with the fat in itCast iron in a 425°F oven with the fat until it's shimmering. Batter poured into a hot greased skillet is what gives the crust its edge — this is the step that matters most.
Bake 20–25 minutesUntil deep gold and pulling from the sides.
Make it yoursJalapeño and cheddar. Creamed corn for a wetter crumb. Bacon fat instead of butter. Hot honey butter over the top, and the compound butter recipe on this site covers that.
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