Maryanne's Cornbread Recipe
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Maryanne's Cornbread

By: Maryanne  
"This sweet cornbread starts with baking mix, cornmeal and corn kernels are added to make a fluffy bread to serve with almost anything."

Rating: This weblink has been rated 17 times with an average star rating of 4.6 Read Reviews (16)

Rate/Review | 301 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch pan
 

Ingredients

  • 3 cups biscuit baking mix
  • 1 cup white sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 cup yellow cornmeal
  • 3 eggs
  • 1 1/4 cups milk
  • 1 cup butter, melted
  • 2 cups frozen corn kernels, thawed (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

Footnotes

FOOTNOTE

  • Watch and see how this stuff is made in our Cornbread and Sausage Stuffing How-To Video.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 399 | Total Fat: 21.9g | Cholesterol: 97mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by Kay Tyberg 
The cornbread was moist and delicious. The family went back for seconds. The only thing I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2008 by Cookies 
I don't know what happened! Reading the reviews I thought for sure this would be it! What a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2008 by lablover6429 
This is very good, my family loved it. Traditionalists should be aware that it is not your... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2008 by SHARI4777 Supporting Member (Click to learn more about Supporting Membership)
This is the best cornbread I've ever had. I decreased the milk by 1/4 cup and used creamed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2008 by TRISH Supporting Member (Click to learn more about Supporting Membership)
I had good results when I cut the recipe in half, using 2 eggs and 1/2 cup milk. Cut all other... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by megyams 
I followed another reviewer's suggestion of halving and making muffins, using 1/2 c milk, 2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2008 by sarah 
Finally, a cornbread that is moist and delicious! I left out the corn, only because I have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2007 by Gloria 
My husbands comment was that this is the best cornbread he had eaten in years! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2009 by deuxbebes Supporting Member (Click to learn more about Supporting Membership)
I don't like cornbread but really liked this! Maybe the texture was softer? I will add this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2008 by Jeannie 
I have been making this cornbread for a year now and my family absolutely loves it more then... MORE

 
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