Maryann’s Sweet Cornbread – An Old Fashioned Cornbread Recipe

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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.

Moist Cornbread Recipe with Creamed Corn:

Looking for a go-to homemade cornbread recipe?  Maryann’s Sweet Cornbread is soon to become your new favorite and works 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 sweet 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.

Maryann's Sweet Cornbread is quick to put together using baking mix, corn meal and creamed corn. It's a perfect side dish with your favorite chili or soup.

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.

We love how moist this Bisquick cornbread is which comes from creamed corn.  It melts in your mouth!

What types of foods do you serve with cornbread?  While many people serve soup (and chili) with crackers, we prefer ours 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 Cornbread with Bisquick and Creamed Corn:

  • This Bisquick cornbread recipe calls for buttermilk and we never seem to have it 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 about 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 pepper flakes.
  • 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 Old Fashioned Cornbread Recipe (Bisquick Cornbread):

Instructions:

  1. Preheat the oven to 350 degrees F. Grease or spray a 13 x 9 inch baking dish with nonstick cooking spray.
  2. Combine Bisquick, baking soda, cornmeal and sugar in a mixing bowl.
  3. Add melted butter and buttermilk, and stir.
  4. Add the egg and creamed corn. Mix into smooth.
  5. Bake for 25 to 35 minutes.

For the full instructions for cornbread with creamed corn, scroll to the bottom of this post. 

MoreBisquick Recipes:

Impossible Chicken Parmesan Pie

Impossible Chicken Parmesan Pie is impossibly easy to throw together for a quick weeknight meal.  Three layers of cheesy goodness combine to form a pizza pie that the whole family will love.

Zucchini Parmesan Squares

Parmesan Zucchini Squares are a cheesy herb quick bread that can be served as an appetizer or a side dish for any meal.  Using Bisquick baking mix, these come together in a cinch and make enough to serve a crowd. 

Impossible Pumpkin Pie

If you are looking for a fail-proof pumpkin pie that is perfectly spiced and dense, then look no farther than our Impossible Pumpkin Pie recipe. This is a vintage recipe that features Bisquick.  Blend all the ingredients together in one-step, pour into a pie plate, and the rest is magic. No pie crust required. 

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.
Print Recipe
5 from 1 vote

Maryann's Sweet Cornbread

Maryann's Sweet Cornbread is quick to put together and a perfect side dish to go with your favorite chili or soup. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: bisqick cornbread with creamed corn, Bisquick cornbread, cornbread with bisquick, cornbread with creamed corn, moist cornbread, moist cornbread with creamed corn, sweet cornbread
Servings: 16
Calories: 217kcal
Author: Barbara

Ingredients

  • 2 cups Bisquick baking mix
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 3/4 cup sugar
  • 1/2 cup melted butter
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 8 ounces creamed corn (1 cup)

Instructions

  • 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.
    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.
  • Bake for 25 to 35 minutes or until a toothpick comes out clean.  If it starts to brown too much, cover loosely with foil half way through.
    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.

Notes

  • This recipe calls for buttermilk and we never 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 about 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 pepper flakes.
  • 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.
  • Have leftover cornbread? Make this Crock Pot Chicken Stuffing Dinner

Nutrition

Calories: 217kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 341mg | Potassium: 103mg | Fiber: 1g | Sugar: 12g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

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5 Comments

  1. I agree wholeheartly. My brother-in-law made Chili on their EGG (barbeque) & I was going to make cornbread, but I wanted something more. This recipe was perfect, however I chasnged it just a tad, I used the whole can of cream corn & added 2 teaspoons of chili powder for extra flavor. My sister who is gluten intollerant loved it & the best news is it did not bother her tummy.

    Wonderful recipe.

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