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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (35)

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

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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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 399 | Total Fat: 21.9g | Cholesterol: 96mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 13, 2008 by lablover6429   view full review
This is very good, my family loved it. Traditionalists should be aware that it is not your...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 2, 2008 by TRISH Supporting Member (Click to learn more about Supporting Membership)  view full review
I had good results when I cut the recipe in half, using 2 eggs and 1/2 cup milk. Cut all other...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 24, 2008 by SHARI4777 Supporting Member (Click to learn more about Supporting Membership)  view full review
This is the best cornbread I've ever had. I decreased the milk by 1/4 cup and used creamed...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 20, 2008 by Kay Tyberg   view full review
The cornbread was moist and delicious. The family went back for seconds. The only thing I...
The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 5, 2008 by Cookies   view full review
I don't know what happened! Reading the reviews I thought for sure this would be it! What a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 18, 2009 by megyams   view full review
I followed another reviewer's suggestion of halving and making muffins, using 1/2 c milk, 2...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 28, 2011 by shauna85   view full review
The first time I made it, I followed the recipe exactly. Holy Moly yummy! For leftovers, cut...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 7, 2010 by Dakotalee71   view full review
This is so moist! I followed the suggestion to add creamed corn instead of kernels - which was...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 26, 2008 by sarah   view full review
Finally, a cornbread that is moist and delicious! I left out the corn, only because I have...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 28, 2011 by Red Hat Milli   view full review
This recipe is almost identical to the only cornbread recipe I will use. 4 cups Bisquick, 1...

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