Homemade vs. Boxed: Which is the Best Cornbread Mix?

Cornbread is a beloved staple, often gracing dinner tables, especially during the holiday season. However, regarding convenience versus quality, which is the best cornbread mix, or is homemade better? With so many options on the market, it’s worth asking whether a boxed mix can compete with a from-scratch recipe.

In this experiment, I tested four popular American cornbread mixes—Krusteaz, Martha White, Jiffy, and Betty Crocker—against a homemade version made with Bob’s Red Mill medium-grind cornmeal. The goal? To determine the best taste, texture, and overall experience for cornbread lovers everywhere.

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The Contenders: Which is the Best Cornbread Mix?

Each boxed mix required slightly different ingredients and preparation methods:

• Krusteaz: Calls for buttermilk, butter, and eggs.
• Martha White: Requires milk and an egg.
• Jiffy: Needs milk and an egg.
• Betty Crocker: Uses milk, butter, and an egg.

For consistency, I used whole milk for the recipes calling for milk and unsalted butter for those needing butter. Additionally, each mix was baked at the specified temperature and time recommended on the package while checking for doneness at the lowest recommended time.

Meanwhile, I created the recipe for the homemade version using butter, buttermilk, medium-grind cornmeal, all-purpose flour, baking powder, baking soda, salt, dark brown sugar, and an egg—all chosen to balance texture and flavor. So, the question remains: Would the best cornbread mix come from a box, or would homemade take the crown?

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The Baking Process: Testing the Best Cornbread Mix

Here are the two tables, now split into baking-related details and results, making it easier to compare the data.

Cornbread Mix	Baking Temperature	Baking Time
Krusteaz	190°C/375°F	16 min
Martha White	190°C/375°F	16 min
Jiffy	200°/400°F	20 min
Betty Crocker	200°/400°F	19 min
Homemade	200°/400°F	20 min

The Verdict: Which One is the Best Cornbread Mix?

These were my notes after tasting all the cornbread:

Cornbread Mix	Aroma	Texture	Flavor	Final Verdict
Krusteaz	Sweet and pleasant	Pleasant, slightly underbaked	Good corn flavor, slightly salty	Best boxed mix but needed more baking
Martha White	Fine, but not remarkable	Slightly dry but edible	Sweet but slightly dry	Acceptable but dry
Jiffy	Fine, but not remarkable	Dry and crumbly	Virtually no flavor	Disappointing, lacked flavor
Betty Crocker	Minimal smell	Extremely dry and crumbly	Okay taste	Too dry, the texture ruined the experience
Homemade	Deep caramelized with sweet corn notes	Softer but coarser	Rich, deep sweetness from brown sugar	Best balance of flavor and texture

After tasting all five versions, the results were decisive:

• Best boxed mix: Krusteaz, with good flavor and texture (though slightly underbaked).
• Most disappointing: Jiffy and Betty Crocker, both of which were dry and lacked flavor.
• Acceptable but not great: Martha White, which was slightly dry but passable.
• Overall winner: Homemade cornbread, delivering the most balanced texture, deep flavor, and a perfect level of sweetness.

Should You Buy a Boxed Cornbread Mix or Make It from Scratch?

If you need a quick solution, boxed mixes will do the job—just be prepared for varying results. Krusteaz was the best cornbread mix, while Jiffy and Betty Crocker fell flat.

However, if you want the best cornbread experience, making it from scratch is worth the effort. The homemade version had a richer flavor, better moisture balance, and a deeper corn essence than any of the mixes.

What’s Your Favorite Cornbread Mix?

So, what about you? Whether you’re a fan of store-bought or homemade, do you have a go-to cornbread mix? Regardless, I’d love to hear your thoughts—share them in the comments!

If this experiment piqued your interest, compare my homemade cornbread recipe below. Who knows? You might discover your new favorite way to make cornbread!

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