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Maryanne's Cornbread
SUBMITTED BY:
Maryanne
PHOTO BY:
Cookies
"This sweet cornbread starts with baking mix, cornmeal and corn kernels are added to make a fluffy bread to serve with almost anything."
RECIPE RATING:
Read Reviews
(12)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
Original recipe yield 1 - 9x13 inch pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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)
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
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.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
FOOTNOTE
Watch and see how this stuff is made in our Cornbread and Sausage Stuffing
How-To Video
.
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REVIEWS
Reviewed on Feb. 5, 2008 by
Cookies
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Full Review
Cookies
Feb. 5, 2008
I don't know what happened! Reading the reviews I thought for sure this would be it! What a disappointment. First, I cut back the sugar to 3/4C..I'm glad I did, as it was STILL a bit too sweet for me. Also, it had an overly "butter" flavor. Thats all I could taste, butter & sugar. Second, Mine crumbled away on me! I had a hard time slicing this and keeping it into wedges. It fell apart. Will not make this again.
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2 users found this review helpful
I don't know what happened! Reading the reviews I thought for sure this would be it! What a...
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Reviewed on Nov. 28, 2007 by
Gloria
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Gloria
Nov. 28, 2007
My husbands comment was that this is the best cornbread he had eaten in years!
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1 user found this review helpful
My husbands comment was that this is the best cornbread he had eaten in years!
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Reviewed on Jul. 3, 2008 by
Jeannie
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Jeannie
Jul. 3, 2008
I have been making this cornbread for a year now and my family absolutely loves it more then any other cornbread I have made. It is also great in a stuffing recipe for the holidays
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I have been making this cornbread for a year now and my family absolutely loves it more then...
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Reviewed on Mar. 30, 2008 by
Paula Dymond
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Paula Dymond
Mar. 30, 2008
I have made this recipe a few times now, it is somewhat crumbly but still so good!
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I have made this recipe a few times now, it is somewhat crumbly but still so good!
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Reviewed on Mar. 20, 2008 by Kay Tyberg
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Kay Tyberg
Mar. 20, 2008
The cornbread was moist and delicious. The family went back for seconds. The only thing I found I would do the next time would be to thaw the corn before adding it to the batter.
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The cornbread was moist and delicious. The family went back for seconds. The only thing I...
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Reviewed on Mar. 2, 2008 by TRISH
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TRISH
Mar. 2, 2008
I had good results when I cut the recipe in half, using 2 eggs and 1/2 cup milk. Cut all other ingredients exactly in half. I made corn muffins using paper liners sprayed with cooking spray. Mix the wet ingredients, set aside. Mix the dry ingredients. Make a well, stir in wet ingredients along with corn. Mix only until combined. Over mixing will result in a crumbly muffin. Bake at 350 for 15 minutes or until muffins are golden. Let cool slightly before peeling off paper liner.
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I had good results when I cut the recipe in half, using 2 eggs and 1/2 cup milk. Cut all other...
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Reviewed on Feb. 7, 2008 by tastefreeze13
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tastefreeze13
Feb. 7, 2008
i have to agree with another review, it takes more then 30 minutes to bake i would say 50mins. but this was such an easy recipe to make, and was very tasty. would recommend it to anyone.
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i have to agree with another review, it takes more then 30 minutes to bake i would say 50mins....
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Reviewed on Jan. 27, 2008 by
Carmen
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Carmen
Jan. 27, 2008
WOW! This recipe is awesome! Very good. I only have a family of 5 so I cut the ingredients in 1/2 and poured the mix in a bread pan. Came out perfect! This is a keeper.
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WOW! This recipe is awesome! Very good. I only have a family of 5 so I cut the ingredients...
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Reviewed on Jan. 13, 2008 by
lablover6429
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lablover6429
Jan. 13, 2008
This is very good, my family loved it. Traditionalists should be aware that it is not your standard "southern" cornbread...it is rich and a little sweet and almost cakelike rather than crumbly. I am sure I will make it again, it was such a hit, it is very moist and a 9X13 pan is a lot of cornbread so it would be great for a crowd. Like another reviewer, I had to bake it another 15-20 minutes longer than called for. 30 minutes does not seem to be long enough for such a big pan and it was wet in the middle at 30 minutes. It was perfect at 50 minutes but I would start watching it at 40 to be on the safe side. I did not have any frozen corn but I had a can of creamed corn and I put that in, it worked great and gave some extra texture without having big kernals of corn. I kept the rest of the recipe exactly as written. A winner.
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This is very good, my family loved it. Traditionalists should be aware that it is not your...
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Reviewed on Dec. 29, 2007 by Heather
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Heather
Dec. 29, 2007
This is one of the best cornbread recipes I've found. I stuck to the recipe and it turned out perfectly! I might try reducing the butter next time to make it a little healthier but I know I will make this over and over.
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This is one of the best cornbread recipes I've found. I stuck to the recipe and it turned out...
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