Maryanne's Cornbread Recipe - Allrecipes.com
Maryanne's Cornbread Recipe
  • READY IN 45 mins

Maryanne's Cornbread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Feb 05, 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.

 
Mar 02, 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.

 
Nov 24, 2008

This is the best cornbread I've ever had. I decreased the milk by 1/4 cup and used creamed corn. It was moist and delicious. My 2 year old grandson and my husband have almost eaten the whole pan. I hope I have enough left for dressing. Awesome.

 
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.

 
Feb 18, 2009

I followed another reviewer's suggestion of halving and making muffins, using 1/2 c milk, 2 eggs, and half of all other ingredients. I also replaced half of the sugar (1/4 c) with 1/4 c honey. Baked at 350 for ~15 mins. Yields 12 muffins when you fill the cups about halfway.

 
Aug 28, 2011

The first time I made it, I followed the recipe exactly. Holy Moly yummy! For leftovers, cut into squares, freeze, and microwave for 30-45 sec per piece. Add more butter of course. Sooooo delicious. The second time, I followed the modified version (1 cup milk + creamed corn)....amazing again. The pieces are tall, thick, moist, cornmeal -buttery goodness. It IS the meal! This cornbread is better than some wedding cakes! Ps.....For the reviewer who said it came out dry and crumbly...you did something wrong. I've made it twice. Easy recipe and perfect texture. I mixed with a handheld electric mixer (no idea if it matters) Thanks so much for sharing this recipe!

 
Sep 07, 2010

This is so moist! I followed the suggestion to add creamed corn instead of kernels - which was awesome. It did require another 20 minutes or so to cook through. I love this recipe. :-)

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 618 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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