18 Delicious Corn Bread Mix Recipes for Every Occasion

There’s something undeniably comforting about a warm slice of cornbread—whether it’s paired with chili on a chilly night, served alongside summer BBQ, or enjoyed as a sweet treat with honey butter. If you’ve got a box of cornbread mix in your pantry, you’re just minutes away from something delicious. From savory twists to sweet surprises, here are 18 mouthwatering recipes to transform that humble mix into magic!

Cheesy Jalapeño Corn Bread

This golden, slightly spicy cornbread is loaded with melty cheese and fresh jalapeños—perfect for slathering with butter or dunking into chili.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and finely diced (plus extra slices for topping)

Instructions:

1. Preheat oven to 400°F. Grease a 9-inch cast-iron skillet or square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup sugar.
3. In another bowl, mix 1 cup buttermilk, 1/3 cup vegetable oil, and the egg until smooth. Pour into dry ingredients and stir until just combined.
4. Fold in 1 cup cheddar cheese and diced jalapeños. Pour batter into the skillet and top with jalapeño slices.
5. Bake for 20–25 minutes until golden and a toothpick inserted comes out clean. Cool 10 minutes before slicing.

The crispy edges and gooey cheese pockets make this cornbread irresistible—serve it warm for maximum comfort-food vibes.

Tip: For extra heat, leave the seeds in your jalapeños or swap in pepper jack cheese!

Honey Butter Corn Bread

This golden, slightly sweet cornbread is the perfect side for chili or just slathered with extra honey butter—because why not?

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted (plus 1 tbsp for greasing)
• 1/4 cup honey
• 1 cup whole milk
• 1 large egg

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square baking pan with 1 tbsp butter.
2. In a bowl, whisk together cornmeal, flour, baking powder, and salt.
3. In another bowl, mix melted butter, honey, milk, and egg until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (don’t overmix—a few lumps are fine!).
5. Spread batter into the prepared pan and bake for 20–25 minutes, until edges are golden and a toothpick comes out clean.

The magic here? That honey-butter duo caramelizes lightly on the crust while keeping the center tender—almost like a cross between cornbread and cake.

Tip: For extra richness, brush the top with another tablespoon of honey right after baking.

Bacon and Cheddar Corn Bread

This savory cornbread is studded with crispy bacon and melty cheddar—perfect for serving alongside chili or enjoying as a hearty snack.

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 6 strips cooked bacon, crumbled
• 1 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square baking dish.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk 1 cup whole milk, 1 large egg, and 1/4 cup melted butter. Pour into dry ingredients and stir until just combined.
4. Fold in crumbled bacon and 1 cup shredded cheddar cheese.
5. Spread batter into the prepared dish and bake for 20–25 minutes, until golden and a toothpick comes out clean.

The smoky bacon and sharp cheddar create a rich, savory twist on classic cornbread—ideal for balancing out sweet barbecue or adding comfort to weeknight dinners.

Tip: For extra crisp edges, bake in a preheated cast-iron skillet instead of a baking dish.

Sweet Maple Corn Bread

This golden, slightly crumbly cornbread gets a cozy upgrade with real maple syrup for a hint of caramelized sweetness.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup pure maple syrup
• 1 cup milk (whole or buttermilk)
• 1 large egg
• 1/4 cup melted unsalted butter, plus extra for greasing

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch square baking pan with butter.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk 1/3 cup maple syrup, 1 cup milk, 1 large egg, and 1/4 cup melted butter until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
5. Spread batter into the prepared pan and bake for 20–25 minutes, until edges pull away and a toothpick comes out clean.

The maple syrup keeps this cornbread moist while adding a subtle depth that plain sugar just can’t match—perfect for drizzling with extra syrup or slathering with honey butter.

Tip: For extra texture, fold in 1/2 cup fresh or frozen corn kernels with the wet ingredients.

Herbed Parmesan Corn Bread

This savory, golden cornbread is studded with fresh herbs and nutty Parmesan—perfect for soaking up soups or serving alongside weeknight dinners.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 cup whole milk
• 1/3 cup unsalted butter, melted
• 1 large egg

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, 1 tsp salt, and 1/2 tsp garlic powder.
3. Stir in 1/2 cup Parmesan cheese, 2 tbsp parsley, and 1 tbsp thyme.
4. In a separate bowl, whisk together 1 cup whole milk, 1/3 cup melted butter, and 1 egg. Pour into dry ingredients and stir just until combined (do not overmix).
5. Spread batter into prepared pan. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.

The Parmesan forms a crispy crust, while the herbs keep every bite fragrant—no dry, crumbly cornbread here!

Tip: For extra richness, brush the top with melted butter right after baking.

Spicy Chili Corn Bread

This golden, slightly crumbly cornbread packs a smoky-spicy kick, thanks to diced green chiles and a touch of chili powder—perfect for pairing with soups or serving as a hearty snack.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp chili powder
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 (4 oz) can diced green chiles, drained
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp salt, 1 tsp chili powder, and 1/4 cup sugar.
3. In another bowl, mix 1 cup buttermilk, 1/3 cup vegetable oil, and the egg until smooth. Stir in the diced green chiles.
4. Pour wet ingredients into dry ingredients, stirring just until combined (a few lumps are okay). Fold in 1/2 cup cheddar cheese.
5. Spread batter into the prepared pan. Bake for 20–25 minutes until edges pull away and a toothpick comes out clean.

The secret here? The chiles and chili powder add warmth without overpowering, while the cheese creates little pockets of gooey goodness in every bite.

Tip: For extra heat, swap the green chiles for a diced jalapeño (seeds removed).

Blueberry Lemon Corn Bread

This Blueberry Lemon Corn Bread is a sunny twist on classic cornbread—bursting with juicy berries and bright citrus flavor, it’s perfect for brunch or a sweet afternoon snack.

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/3 cup melted unsalted butter, cooled slightly
• 1 large egg
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1 cup fresh blueberries (plus extra for topping, optional)

1. Preheat oven to 375°F. Grease an 8-inch square baking pan or line with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk 1 cup buttermilk, 1/3 cup melted butter, 1 large egg, zest of 1 lemon, and 1 tbsp lemon juice until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in 1 cup blueberries.
5. Spread batter into prepared pan. Scatter extra blueberries on top if desired. Bake for 25–28 minutes, until edges are golden and a toothpick inserted comes out clean.

The lemon zest and juice cut through the sweetness, while the blueberries add little pockets of jammy goodness—making every bite irresistible.

Tip: For extra moisture, brush the top with honey while still warm.

Garlic and Rosemary Corn Bread

This savory corn bread is flecked with fragrant rosemary and roasted garlic, making it the perfect side for soups, stews, or just slathering with butter.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 3 cloves garlic, roasted and minced
• 1 tbsp fresh rosemary, finely chopped

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square baking pan or 9-inch cast-iron skillet.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tbsp baking powder, and 1 tsp salt.
3. In another bowl, whisk together 1 cup buttermilk, 1 large egg, and 1/4 cup melted butter. Stir in 3 cloves minced roasted garlic and 1 tbsp chopped rosemary.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (don’t overmix—a few lumps are fine).
5. Spread the batter into the prepared pan and bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.

The roasted garlic adds a mellow sweetness, while the rosemary gives this corn bread an herby freshness that pairs beautifully with chili or roasted meats.

Tip: For extra crisp edges, bake in a preheated cast-iron skillet.

Pumpkin Spice Corn Bread

This cozy twist on classic cornbread packs all the warm, spiced flavors of fall into every tender, golden slice.

Ingredients:

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree
• 1/3 cup melted butter, slightly cooled
• 1/3 cup milk
• 2 large eggs

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. Whisk together cornmeal, flour, baking powder, salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves in a large bowl.
3. In another bowl, whisk 1/2 cup brown sugar, pumpkin puree, melted butter, milk, and eggs until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (batter will be thick).
5. Spread batter evenly in prepared pan. Bake 25-28 minutes until edges pull away and a toothpick comes out clean.

The pumpkin keeps this cornbread incredibly moist while the spice blend adds depth without overpowering the corn’s natural sweetness.

Tip: For extra texture, sprinkle the batter with turbinado sugar before baking for a sparkling, crunchy top.

Caramelized Onion Corn Bread

Sweet, savory, and packed with golden caramelized onions, this corn bread is a cozy twist on a classic that’ll have everyone reaching for seconds.

Ingredients:

• 2 tbsp unsalted butter, plus extra for greasing
• 1 large yellow onion, thinly sliced
• 1 tbsp brown sugar
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/4 cup honey
• 1 large egg
• 1/4 cup melted unsalted butter

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch square baking dish with butter.
2. In a skillet over medium heat, melt 2 tbsp butter. Add the thinly sliced onion and cook for 15 minutes, stirring occasionally, until soft. Stir in 1 tbsp brown sugar and cook 5 more minutes until deeply golden. Remove from heat.
3. In a bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and 1 tsp salt.
4. In another bowl, whisk 1 cup buttermilk, 1/4 cup honey, 1 large egg, and 1/4 cup melted butter. Fold into dry ingredients until just combined, then stir in caramelized onions.
5. Pour batter into the prepared dish and bake for 25 minutes, or until a toothpick comes out clean. Let cool slightly before slicing.

The caramelized onions melt into every bite, adding a rich sweetness that pairs perfectly with the corn bread’s crumbly texture.

Tip: For extra depth, swap the brown sugar with maple syrup when caramelizing the onions.

Cranberry Orange Corn Bread

This sweet-tart cornbread is a sunny twist on a classic, with juicy cranberries and bright orange zest in every bite.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tbsp orange zest
• 1/2 cup fresh cranberries, chopped

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. Whisk together cornmeal, flour, 1/3 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl.
3. In another bowl, whisk buttermilk, melted butter, egg, and orange zest until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in cranberries.
5. Spread batter into prepared pan. Bake 25 minutes until golden and a toothpick comes out clean.

The orange zest makes the cranberries pop, while the buttermilk keeps the crumb tender—perfect for brunch or holiday leftovers.

Tip: For extra citrus flavor, drizzle warm slices with honey mixed with a pinch of orange zest.

Savory Corn Bread Stuffing

This corn bread stuffing is a buttery, herby showstopper—crunchy on top, tender inside, and packed with cozy flavors that’ll steal the spotlight at any meal.

Ingredients:

• 8 cups cubed cornbread (day-old, 1/2-inch pieces)
• 4 tbsp unsalted butter
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tsp chopped fresh sage
• 1 tsp chopped fresh thyme
• 1 1/2 cups chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten

Instructions:

1. Preheat oven to 375°F. Spread cornbread cubes on a baking sheet and toast for 10 minutes until lightly crisp. Transfer to a large bowl.
2. In a skillet, melt 4 tbsp butter over medium heat. Add onion and celery; cook for 5 minutes until soft. Stir in garlic, 2 tsp sage, and 1 tsp thyme; cook 1 minute until fragrant.
3. Pour vegetable mixture over cornbread. Add 1 1/2 cups broth, 1/2 tsp salt, 1/4 tsp pepper, and beaten eggs. Gently fold until combined (mixture should be moist but not soggy).
4. Transfer to a greased 9×13-inch baking dish. Cover with foil; bake 20 minutes. Uncover and bake 15 more minutes until golden on top.

The magic here? Toasting the cornbread first keeps the texture perfectly balanced—no mush, just crisp edges and a fluffy center.

Tip: For extra richness, swap 1/2 cup broth for melted browned butter.

Corn Bread Muffins with Honey Drizzle

These golden, slightly sweet muffins are the perfect side for chili or a cozy breakfast—drizzled with honey for that extra touch of warmth.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large egg
• 2 tbsp honey, plus extra for drizzling

Instructions:

1. Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix buttermilk, melted butter, egg, and 2 tbsp honey until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
5. Divide batter evenly among muffin cups, filling each about 2/3 full.
6. Bake for 15–18 minutes until edges are golden and a toothpick inserted comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with extra honey while warm.

The honey seeps into the crumb just enough to add moisture without making them overly sweet—ideal for balancing savory mains or enjoying solo.

Tip: For extra texture, fold in 1/2 cup fresh corn kernels or shredded cheddar cheese before baking.

Corn Bread Casserole with Sausage

Corn Bread Casserole with Sausage

This hearty casserole combines fluffy cornbread with savory sausage for a comforting dish that’s perfect for brunch or dinner—no one will resist seconds!

Ingredients:

• 1 lb ground breakfast sausage (mild or spicy)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 (14.5 oz) can cream-style corn
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles, about 8 minutes. Drain excess fat.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir in the milk, egg, and melted butter until just combined. Fold in the cream-style corn and 1/2 cup of the cheddar cheese.
4. Spread the sausage evenly in the prepared dish. Pour the cornbread batter over the top and sprinkle with the remaining 1/2 cup cheese.
5. Bake for 30–35 minutes, until the edges are golden and a toothpick inserted in the center comes out clean. Let cool 5 minutes before serving.

The magic here? The cornbread bakes up fluffy yet sturdy enough to hold the juicy sausage—no soggy bottoms!

Tip: For extra kick, swap in pepper jack cheese or add a diced jalapeño to the batter.

Corn Bread Pancakes with Syrup

These golden, slightly sweet pancakes bring all the cozy charm of cornbread to your breakfast table—fluffy on the inside, crispy at the edges, and perfect for drizzling with syrup.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tbsp melted butter (plus extra for cooking)
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, and melted butter until smooth. Pour the wet ingredients into the dry and stir until just combined (a few lumps are okay).
3. Heat a griddle or skillet over medium heat and brush with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.
4. Serve warm with a generous pour of maple syrup.

The cornmeal gives these pancakes a delightful crunch and nutty flavor, while the buttermilk keeps them tender—like a cross between your favorite diner stack and Sunday skillet cornbread.

Tip: For extra richness, swap half the buttermilk with whole milk and add 1 tbsp honey to the batter.

Corn Bread Pudding with Vanilla Sauce

This Corn Bread Pudding with Vanilla Sauce is the ultimate comfort dessert—sweet, custardy, and drizzled with a silky sauce that makes it irresistible.

• 4 cups cubed day-old cornbread (1-inch pieces)
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Vanilla Sauce:

• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Grease an 8-inch square baking dish.
2. Spread the cornbread cubes evenly in the dish.
3. In a bowl, whisk together the eggs, whole milk, heavy cream, 1/3 cup sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt. Pour over the cornbread, pressing lightly to submerge. Drizzle with 2 tbsp melted butter.
4. Bake for 35–40 minutes until set and golden on top.
5. Meanwhile, make the sauce: In a small saucepan over medium heat, combine 1/2 cup heavy cream, 1/4 cup sugar, and 2 tbsp butter. Simmer for 3–4 minutes, stirring, until slightly thickened. Remove from heat and stir in 1 tsp vanilla extract.
6. Serve warm, drizzled with the vanilla sauce.

The magic here is the contrast—crisp-edged cornbread soaks up the custard but keeps its texture, while the sauce adds a luxurious finish.

Tip: For extra richness, swap half the milk in the custard for buttermilk.

Corn Bread Waffles with Berries

These golden, slightly sweet waffles bring the cozy charm of cornbread to your breakfast table, topped with juicy berries for a fresh twist.

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted butter, cooled slightly
• 1 large egg
• 1 cup mixed fresh berries (blueberries, raspberries, or strawberries)
• Maple syrup, for serving

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease it.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk the buttermilk, melted butter, and egg until smooth. Pour into the dry ingredients and stir until just combined (a few lumps are okay).
4. Ladle 1/3 cup batter onto the hot waffle iron and cook for 4–5 minutes until crisp and golden. Repeat with remaining batter.
5. Serve immediately topped with fresh berries and a drizzle of maple syrup.

The cornmeal gives these waffles a delightful crunch, while the berries add a burst of brightness—perfect for lazy weekend brunches.

Tip: For extra fluffy waffles, let the batter rest for 5 minutes before cooking.

Corn Bread Pizza Crust with Toppings

This crispy, slightly sweet cornbread crust is a fun twist on pizza night—top it with your favorites for a hearty, crowd-pleasing meal.

Ingredients:

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella
• 1/4 cup sliced pepperoni
• 1 tbsp olive oil (for brushing)

Instructions:

1. Preheat oven to 400°F. Grease a 12-inch cast-iron skillet or pizza pan.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Stir in buttermilk, egg, and melted butter until just combined.
3. Spread batter into the skillet, smoothing to edges. Bake for 15 minutes until edges are firm.
4. Brush crust with olive oil, then spread pizza sauce evenly. Top with mozzarella and pepperoni.
5. Bake another 10–12 minutes until cheese is bubbly and crust is golden at the edges.

The cornbread base adds a subtle sweetness that balances the savory toppings—plus, it stays sturdy enough to hold a generous pile of cheese!

Tip: For extra crunch, broil the pizza for 1–2 minutes after baking (watch closely!).

Conclusion

With 18 mouthwatering corn bread mix recipes, there’s something here for every occasion—whether it’s a cozy family dinner or a festive potluck. We hope you find a new favorite (or two!) to bake and enjoy. Don’t forget to share your thoughts in the comments and pin this roundup for later. Happy baking!