Maryann’s Sweet Cornbread – An Old Fashioned Cornbread Recipe

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 buttery flavor and sweetness 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.

Sweet Cornbread Recipe

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.

Recipe FAQs

• 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.
• Try making these into corn muffins by using a muffin pan.

Ingredient List

• Bisquick mix
• Baking Soda
• Yellow Cornmeal
• Granulated Sugar
• Butter
• Buttermilk
• Large Egg
• Creamed Corn

How to Make Old Fashioned Cornbread Recipe (Bisquick Cornbread)

Step by Step Instructions

1. Preheat the oven to 350 degrees F. Grease or spray a 13 x 9 inch baking dish or pan with nonstick cooking spray.
2. Combine Bisquick, baking soda, cornmeal and sugar in a large bowl.
3. Add wet ingredients (melted butter and buttermilk) to the dry ingredients, and stir.
4. Add the egg and creamed corn to the batter. Whisk until smooth. Pour mixture into the prepared dish.
5. Bake for 25 to 35 minutes or until lightly golden brown and a toothpick comes out clean.
6. Serve topped with more butter and a drizzle of honey.

Storage Instructions

Let leftovers cool completely. Cover with a tight fitting lid, or transfer to an airtight container, and store at room temperature.

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

How do I make cornbread moist and sweet?

To make cornbread moist and sweet, you can use a recipe that incorporates ingredients like buttermilk, creamed corn, and sugar. This will help to enhance the flavor and texture, making it a delicious and sweet side dish for your favorite chili or soup.

More Bisquick Recipes

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Impossible Pumpkin Pie