Measure out all ingredients. Make sure to fluff the flour in the container, then scoop it with a spoon into the measuring cup. Level off the top and use in the recipe.
Whisk all ingredients together.
Keep in a container or a jar with lid, for up to 6 months.
Notes
To make cornbread of cornbread muffins: whisk the homemade cornbread mix with 1 large egg, ½ cup of buttermilk and 2 tablespoons of vegetable or canola oil. This mix is an equivalent of one package of Jiffy mix. You can easily double or triple it.