Southern & Soul Food Mixes For Every Shelf
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Seventy, split across six sections: Cornbread & Biscuits (skillet cornbread, hot-water cornbread, buttermilk biscuits, hush puppies, cornbread dressing), Sunday Supper Starters (fried chicken coating, catfish fry mix, smothered chicken and pork chop gravy, chicken and dumplings), Rice, Beans & Bowls (red beans and rice, Hoppin John, dirty rice, jambalaya, black-eyed pea soup), Vegetables, Sauces & Sides (baked mac and cheese, collard greens seasoning, candied sweet potato spice, BBQ sauce mix), Breakfast & Griddle (buttermilk pancakes, waffles, grits, tea cakes), and Cobblers, Pies & Cakes (peach cobbler, sweet potato pie, banana pudding, pound cake, red velvet).
No. The mixes are built from cornmeal, flour, sugar, baking powder, salt, rice, cornstarch and standard dried spices like garlic powder, paprika, thyme, cayenne and cinnamon. A bowl, a whisk and a jar with a lid cover the mixing. A cast-iron skillet is worth having for the cornbread, but nothing in the book calls for specialty gear.
A packing and storage note is printed on every recipe. The rule the book follows is simple: keep the mix dry and airtight, date the jar, and go by the shortest shelf life on the labels of the ingredients you put in it. The few mixes with nuts or whole grains are marked for the refrigerator or freezer.
It's a physical spiral-bound edition that lays completely flat on the counter, so you're not fighting a book that snaps shut while your hands are covered in cornmeal.
That's one of the main reasons people make their own. Because you're combining the base ingredients yourself, you decide how much salt and sugar goes in the jar and you can leave out anything that doesn't work for your household. Every recipe also lists its allergens on the page, so you can see what's in it before you start.
It depends on what you currently buy. The clearest savings tend to be on the things you re-buy most, like cornbread mix, fry coating, gravy packets and seasoning blends, because they're made from staples you can buy in bulk. Expect one bigger shop up front for cornmeal, flour and spices; the cost per batch drops after that.
Not at all. Most mixes are measure, whisk, seal. Each page then tells you exactly what to add fresh, the steps to finish the dish, how much it makes and how long it takes. There's nothing that requires technique beyond basic stovetop and oven work.
No. Every family makes these dishes its own way, and the book says so. These are original pantry versions of Southern and soul food favorites, including Lowcountry and Louisiana-inspired dishes, written so the dry part is already done when you're ready to cook. Season them the way your people do.
You're covered by a 90-day money-back guarantee. Cook from it, test a few jars, and if it isn't earning its shelf space, contact us within 90 days for a refund.
One Book. Sunday supper, already on the shelf.
Six sections, seventy mixes, and the dry half of your cornbread, fried chicken, rice and cobbler measured out before you ever turn on the stove.
Cornbread & Biscuits
Twelve mixes covering skillet cornbread, sweet cornbread muffins, hot-water cornbread, buttermilk and sweet potato biscuits, hush puppies, hoe cakes, dinner rolls, spoonbread and a cornbread dressing kit.
Sunday Supper Starters
Crispy and oven-crisp fried chicken coatings, cornmeal catfish fry mix, smothered chicken and pork chop gravy, country-fried steak, salmon croquettes, fried okra, fried green tomatoes, shrimp and grits, and chicken and dumplings.
Rice, Beans & Bowls
Red beans and rice, Hoppin John, dirty rice, Creole jambalaya, chicken bog, tomato okra rice, Cajun shrimp rice, cheese grits, and starters for butter bean, black-eyed pea and smoky pinto bean pots.
Vegetables, Sauces & Sides
Baked and stovetop mac and cheese, seasonings for collard greens, cabbage and green beans, candied sweet potato spice, brown gravy, country cream gravy, sweet and tangy BBQ sauce mix and a Creole seasoning blend.
Breakfast & Griddle
Buttermilk, sweet potato and cornmeal pancakes, buttermilk waffles, a chicken and waffles kit, cinnamon French toast, creamy breakfast grits, two oatmeals, banana pecan muffins, coffee cake and Southern tea cakes.
Cobblers, Pies & Cakes
Peach and apple cobbler, sweet potato pie, pecan pie, flaky pie crust, banana pudding, vanilla and lemon glaze pound cake, red velvet, chocolate sheet cake, pineapple upside-down cake and bread pudding.
Boxed mixes vs. your own pantry.
Same cornbread, same fry coating, same gravy and seasoning packets — just made from ingredients you picked, out of staples you already keep in the house.
| FEATURE | Store-Bought Boxes | The Dry Mix Pantry |
|---|---|---|
| Cost per batch | ✗ Box price, every single time | ✓ Made from bulk staples |
| Ingredient control | ✗ Fillers, gums, anti-caking agents | ✓ You choose every ingredient |
| Variety on hand | ✗ One mix per box, per trip | ✓ 70 mixes across 6 sections |
| Sunday supper | ✗ Store run or do without | ✓ Already sitting on your shelf |
| Salt and sugar | ✗ Take the formula or leave it | ✓ Season it the way your family does |
| Storage guidance | ✗ A printed date and nothing else | ✓ Packing and storage note on every recipe |
| Packaging waste | ✗ A box and liner in the trash | ✓ Refill the same jars forever |
| Counter usability | ✗ Fine print on a cardboard flap | ✓ Spiral-bound, lays flat, one recipe per page |
Three steps. Then the box aisle is optional.
You don't have to overhaul your kitchen. Start with one jar of cornbread mix on a Sunday and build from there.
Open to the section you actually need — cornbread, Sunday supper, rice and beans, sides, breakfast or dessert — and choose the mix you're tired of buying in a box.
Measure the dry ingredients, whisk, and seal. Each page tells you how to pack it, label it and store it until you need it.
When it's time to eat, follow the finishing steps on the same page — add the buttermilk, egg, butter or broth and get it in the skillet.
What Home Cooks Are Saying
I cook every night and I was still running to the store twice a week for one boxed thing. Honestly figured this would be another book I'd flip through once and shelve. But I made the seasoning blends first, then the pancake and biscuit mixes, and now six jars live on my counter — I haven't bought a boxed mix since spring. It's not fancy, it just quietly fixed a thing that annoyed me for years.
Sounds like a small thing but it isn't. Every other cookbook I own snaps shut the second I let go, so I end up photographing pages on my phone. This one opens flat and stays there. Paper is thick enough that a wet thumb doesn't wreck it, and the print is big enough to read from across the counter.
I've tried making my own mixes off the internet before and half of them came out chalky or too salty. What I noticed here is that the ratios are consistent — the cornbread came out the same the fourth time as the first, and the ranch blend tastes right without me tinkering. That's the part I was skeptical about and it's the part that held up.
My husband watches his sodium and reading packet labels was making me crazy. Making the taco and Italian blends myself means I control the salt completely, and I can skip the anti-caking stuff. Nobody at the table has noticed a difference in flavor, which was my only real worry going in.
I put the hot chocolate mix and the brownie mix in wide-mouth jars with the instructions tied on a tag, and they were the best-received gifts I gave last year. Cost me almost nothing per jar. Ordered three copies of the book itself for my daughters after that.
Worth saying: the savings show up later, not the first week. My first shop for bulk flour, oats, milk powder and a dozen spices wasn't cheap, and I needed jars. Two months in it's clearly ahead, and the meal chapter alone has earned it. Four stars only because I wish it said that plainly on page one.