Bread, cornbread, dry mix, unenriched (includes corn muffin mix)
Whole food · Baked Products
Photo: Wikipedia
This is a dry, powdery blend of cornmeal, flour, and leavening agents, designed to be mixed with liquid and eggs to create a moist, golden-brown cornbread or muffin. It bakes into a tender, slightly crumbly texture with a sweet, earthy corn flavor and a hint of savory complexity. Nutritionally, it's a calorie-dense, carbohydrate-rich base that provides a solid energy boost and some dietary fiber.
Calorie split: 7% protein · 67% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, nostalgic flavor that evokes home-style Southern cooking and its incredible versatility—from sweet honey-laden muffins to savory, skillet-baked cornbread. It's a beloved cultural staple, especially in the American South, where it's a classic side for chili, barbecue, and soul food.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its high carbohydrate load and low protein/fat content, which can lead to rapid blood-sugar spikes if eaten alone. To counteract this, always pair it with a protein (like chili, beans, or eggs) and a healthy fat (like butter, cheese, or avocado) to slow digestion and create a more balanced meal. Those monitoring sodium intake should also check labels, as some mixes can be surprisingly high in salt.
Key benefits
- High in carbohydrates for quick energy
- Source of dietary fiber for digestive health
- Provides some plant-based protein
- Versatile base for various baked goods
- Long shelf life as a dry pantry staple
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional Southern cornbread is often made without any sugar or wheat flour, relying solely on cornmeal, buttermilk, and fat, making this sweetened, flour-inclusive dry mix a distinctly modern and regional variation.
Full nutrition (USDA data · scales with serving)
| Water | 7.8 g |
| Energy | 418 kcal |
| Energy | 1749 kj |
| Protein | 7.0 g |
| Total lipid (fat) | 12.2 g |
| Ash | 3.6 g |
| Carbohydrate, by difference | 69.5 g |
| Fiber, total dietary | 6.5 g |
| Calcium, Ca | 57.0 mg |
| Iron, Fe | 0.59 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 489 mg |
| Potassium, K | 113 mg |
| Sodium, Na | 1111 mg |
| Zinc, Zn | 0.57 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.32 mg |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.94 mg |
| Pantothenic acid | 0.48 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Vitamin B-12 | 0.09 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 115 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 6.7 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 6.7 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.08 g |
| Cholesterol | 2.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.22 g |
| Isoleucine | 0.25 g |
| Leucine | 0.63 g |
| Lysine | 0.20 g |
| Methionine | 0.13 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.34 g |
| Tyrosine | 0.24 g |
| Valine | 0.32 g |
| Arginine | 0.30 g |
| Histidine | 0.18 g |
| Alanine | 0.34 g |
| Aspartic acid | 0.38 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.25 g |
| Proline | 0.71 g |
| Serine | 0.34 g |
FAQ
What's the difference between cornbread mix and corn muffin mix?
They are often the same product, but corn muffin mix may have slightly more sugar and fat for a sweeter, more cake-like texture. Cornbread mix can range from savory to sweet, but the core ingredients are similar.
Can I make this mix without eggs?
Yes, but the texture will be denser and less rich. Substitute each egg with 1/4 cup unsweetened applesauce, mashed banana, or a commercial egg replacer to maintain moisture and binding.
Why is my cornbread dry and crumbly?
Overmixing the batter or overbaking are common culprits. Mix just until combined, and bake until a toothpick comes out clean. Also, ensure your oven temperature is accurate and consider adding a tablespoon of oil or butter to the batter for extra moisture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.18 kcal/g · 7% calories from protein · 6.5 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 9.83 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.