When it comes to whipping up a simple side for hearty meals—I’m talking chili, some amazing barbecue and anything with a tasty gravy—I love to mix up a good cornbread. It’s the perfect vehicle for soaking up all those tasty leave-behinds like these homemade barbecue sauces. If I’ve got the time between marinading meats or stewing chili, I’ll make a pan from scratch using these 18 must-see recipes. But if I’m in a rush, I’ve got no problem grabbing a mix out of the cupboard and baking it in my cast iron skillet. I’m willing to bet that the classic brand I use is the one you opt for, too.
But just because there’s one big name in cornbread doesn’t mean it shouldn’t be questioned—and then tested by a panel of cornbread fanatics. See what we thought of these seven mixes:
- Betty Crocker Cornbread & Muffin Mix
- Bob’s Red Mill Gluten-Free Cornbread Mix
- Duff Goldman Sweeter Than Honey Cornbread Mix
- Hodgson Mill Stone Ground Cornbread Mix
- Jiffy Corn Muffin Mix
- King Arthur Gluten-Free Cornbread Mi
- Krusteaz Gluten-Free Honey Cornbread Mix
- Krusteaz Honey Cornbread Mix
Our Favorite Cornbread Mixes
In the end, two brands rose to the top of this test:
Runner-Up: Jiffy Corn Muffin Mix
Score: 6.3/10
Let’s just say none of us were surprised when Jiffy scored good marks in this test. Jiffy is the quintessential cornbread brand—it’s what every tester said they reached for at the store. So it wasn’t too surprising when most testers recognized this option in the test (though the brands are never unveiled until every brand is tried and scored).
From the outside, folks appreciated the even golden color and crumb when sliced into. Tasting it, everyone agreed: it’s a great basic recipe. It had that great cornmeal taste and texture that we crave. While this mix was perhaps a touch dry on its own, we weren’t too bothered. After all, most of us love to eat cornbread slathered in butter, topped with honey or dunked into our favorite chilis.
What makes us love this mix even more—it’s less than a dollar per box. That means for just a few bucks, you can serve a lot of people. Make them as a side with these recipes designed to feed a crowd or try these recipes that start with a box of Jiffy mix.
Best in Show: King Arthur Gluten Free Cornbread Mix
Score: 8.4/10
Surprising everyone, a gluten-free mix took the crown in this test! We were truly shocked when this brand was revealed. How could a gluten-free baked good taste as good, and in this case, better, than its traditional counterpart?
Well, we have the sneaking suspicion that it’s because cornbread is mostly cornmeal; flour is just a supporting character in most recipes. In the case of King Arthur’s gluten-free mix, whole millet flour, whole sorghum flour and tapioca starch take flour’s place. Combined with cornmeal, cane sugar and leavening ingredients, we truly didn’t notice the difference.
The result was a fluffy, moist cornbread with all that cornmeal flavor we had been craving. On its own, this bread had a mild sweetness. That combined with its moist texture had one tester noting “this doesn’t need butter or honey.” That’s the highest sort of praise that cornbread can get in my book. Of course, we had to try it with butter and honey, too, and it was even better.
On taste alone, every tester preferred this brand. The only drawback, however, is that it costs a bit more—about $7 for a box (though the box is almost twice the size of Jiffy). But if you want to treat yourself or are a gluten-free eater, I say it’s worth every penny.
Want to make your favorite cornbread recipe (or any recipe) gluten-free? Try these tips.
The Takeaways
When it came to cornbread mixes, testers (myself included) were pretty darn finicky. Only two of the seven options we tried were worth buying in our opinions. The others received relatively poor scores for a handful of reasons. Some honey-flavored breads struck us as overly sweet or artificial. Other mixes tasted more like dry yellow cake than cornbread—we were missing that corn flavor! And some, well, they didn’t have enough flavor of any kind for us. We were definitely shocked since a lot of these brands took top spots in previous tests, but we appreciated the eye-opening experience.
In the end, I highly recommend you go with the biggest name in cornbread or try King Arthur if you see it at your local supermarket.
Cowboy Cornbread
This cornbread is richer and sweeter than others I’ve tried, and especially luscious alongside ham and beans. —Karen Ann Bland, Gove, Kansas
Favorite Mexican Cornbread
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this corn bread with chili. —Donna Hypes, Ramona, California
Chive-Cheese Cornbread
This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. —Sybil Eades, Gainesville, Georgia
Skillet Herb Bread
We had a lot of family get-togethers when I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. But Mom's was my favorite—she started making it 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
Appalachian Cornbread
On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This cornbread is just one way we use some of the bounty! —Anne Wiehler, Farmington, Pennsylvania
Buttery Cornbread
A friend gave me this cornbread recipe several years ago, and I think it's the best recipe I've tried. I love to serve this melt-in-your mouth homemade cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays. —Nicole Callen, Auburn, California
Homemade Corn Muffins with Honey Butter
I turn classic corn bread muffins into something special by serving them with a honey butter. They're gone in a flash! —Suzanne McKinley, Lyons, Georgia
Jalapeno Buttermilk Cornbread
If you’re from the South, you have to have a good cornbread recipe. Here’s a healthier version of my mom’s skillet cornbread. —Debi Mitchell, Flower Mound, Texas
Honey Cornbread
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey
Cheddar Corn Dog Muffins
I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. —Becky Tarala, Palm Coast, Florida
Moist & Sweet Cornbread
We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here’s a sweet version to hold up the butter. —Stacey Feather, Jay, Oklahoma
Creole Cornbread
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
Orange Corn Muffins
This is an old recipe that I decided to improve upon—and I like this version so much better! Sometimes, I'll make lemon corn muffins by substituting lemon peel if I don't happen to have any oranges on hand. —Hope Huggins, Santa Cruz, California
Southwestern Cornbread with Chili Honey-Lime Butter
I put a wonderful twist on my grandma's classic cornbread. The teachers at my kids' school thought it was sensational. Any leftover flavored butter can be kept in the refrigerator for about a week, and used in other great recipes or on seeded toast. —Elizabeth Charpiot, Santa Rosa, California
Gluten-Free Cornmeal Muffins
Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! —Laura Fall-Sutton, Buhl, Idaho
Mini Corn Muffins with Spicy Cheddar Filling
I’m an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. —Margaret Blair, Lorimor, Iowa
Sausage Johnnycake
Here’s a nice hearty breakfast with plenty of old-fashioned flavor. I serve it to my bed-and-breakfast guests. They love the cake’s savory middle and maple syrup topping. It’s a fine way to start the day! —Lorraine Guyn, Calgary, Alberta
Mushroom Corn Muffins with Chive Butter
In this unexpected combination, thyme and mushrooms tucked into a fine-textured cornbread muffin are enhanced with a smear of homemade chive butter. —Lorraine Caland, Shuniah, Ontario
Peppered Cornbread
Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. —Ila Bray, Pelham, North Carolina
Meat 'n' Pepper Cornbread
It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience! —Rita Carlson, Idaho Falls, Idaho
Yogurt Cornbread
My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas
Moist Red Pepper Cornbread
The name of this recipe says it all—except how perfect they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, GeorgiaThis blind taste test was performed by our staff and was not part of a sponsorship. All opinions shared are our own and have not been influenced by advertisers.
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Lisa Kaminski