Maryann’s Sweet Cornbread is quick to put together using baking mix, cornmeal and creamed corn. It’s a perfect side dish with your favorite chili or soup.
Looking for a go-to homemade cornbread recipe? Maryann’s Sweet Cornbread is soon to become your new favorite as the perfect side dish. The sweet and buttery flavor is so tasty that you don’t really even need to add butter, but go head and do it anyways. We won’t tell!
How do you like your cornbread? We like ours with a sweet flavor and moist texture. And our recipe is just that. This version uses cream style corn, melted butter and buttermilk to give it the moist texture, and sugar for a sweet flavor. The cornbread base comes from Bisquick and cornmeal.
Barbara’s good friend Maryann shared her cornbread recipe with her several years ago. Maryann’s recipes are spot-on. She is responsible for sharing some of These Old Cookbooks most popular recipes such as Make Ahead Ham and Cheese Quiche and Tuscan White Bean and Sausage Soup.
What types of foods do you serve with cornbread? While many people serve soup (and chili) with crackers, we prefer our alongside of cornbread. We even crumble cornbread into our soup. This version goes great with Crock Pot Chicken Chili, Instant Pot Ham and Beans, Pressure Cooker Potato Soup, and Crock Pot Chicken Corn Chowder.
Notes about this Cornbread Recipe
This recipe calls for buttermilk. We don’t ever seem to have this on hand. Instead, we use regular milk topped off with 1 teaspoon of lemon juice or vinegar. It works the same!
This recipe only uses half of a normal size can of creamed corn. You can put the rest in the refrigerator for later in the week. Or I have been known to freeze it and then pull it out a few hours before making this recipe again.
If you like a little kick to your cornbread, you can add 1/8 teaspoon red peppers.
Depending on your oven, the top of the cornbread can get a bit brown. This is no big deal, but if you don’t like the appearance of brown spots, you can cover loosely with a sheet of foil half way through.
How to Make Maryann’s Sweet Cornbread
Preheat the oven to 350 degrees F. Grease or spray a 13 x 9 inch baking dish with nonstick cooking spray. Combine Bisquick, baking soda, cornmeal and sugar in a mixing bowl. Add melted butter and buttermilk, and stir. Then add the egg and creamed corn. Mix into smooth. Bake for 20 to 30 minutes.
Maryann's Sweet Cornbread is quick to put together and a perfect side dish to go with your favorite chili or soup.
- 2 cups Bisquick baking mix
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 3/4 cups sugar
- 1/2 cup melted butter
- 2 eggs, lightly beaten
- 1 cup buttermilk
- 8 ounces creamed corn
Preheat the oven to 350 degrees F. Grease or spray a 13 x 9 inch baking dish with non-stick cooking spray.
In a mixing bowl, combine Bisquick, baking soda, cornmeal and sugar. Add melted butter and buttermilk and stir. Then add the eggs and corn. Mix until smooth.
Bake for 20 to 30 minutes or until a toothpick comes out clean. If it starts to brown too much, cover loosely with foil half way through.