Bisquick Cornbread is soft and fluffy with some subtle sweetness and the perfect amount of cornmeal. This is our favorite cornbread recipe and it always comes with tons of recipe requests!
Why This Recipe Works
- Cornbread using bisquick. I currently have a large Costco-sized bag of Bisquick in my pantry that I haven’t touched since the last pancake party I hosted. Making cornbread using bisquick is a great way to use that up.
- Light and fluffy cornbread. Since pancakes are all about light and fluffy, the pancake mix makes this cornbread light and fluffy too! That’s the magic of bisquick and simple pantry ingredients.
- Easy cornbread recipe. You only need 1 mixing bowl to make this sweet cornbread recipe!
- Milk: You can use either 2% or whole milk. I haven’t tried this recipe with a dairy free milk, but it should work out the same, with just a slight flavor difference depending on the “flavor” of the milk chosen.
- Butter: Cut 6 tablespoons of butter and then melt it. This will give us that buttery cornbread flavor. You can use salted or unsalted butter.
- Eggs: The eggs will help to bring some structure to the bisquick cornbread recipe.
- Bisquick: Cornbread made with bisquick is such a great way to use up some of that large bag of bisquick you have in your pantry!
- Cornmeal: Adding the yellow cornmeal is how we get that cornbread texture and flavor.
- Sugar: Adds a bit of sweetness to the bisquick cornbread.
- Combine the wet ingredients. Preheat your oven first to 350ºF and lightly grease a 9×13-inch baking dish. To a medium bowl add 1 cup milk, 6 tablespoons melted butter and 2 eggs. Whisk to combine.
- Add the dry ingredients. To the bowl add 2 cups Bisquick, 1/2 cup sugar, 1/4 cup cornmeal, and 1/2 tsp baking soda. Use a rubber spatula to combine the bisquick mixture until no flour streaks remain.
- Pour batter into the prepared dish. Pour the bisquick cornbread batter into the greased baking pan and spread into an even layer. Bake for 25-30 minutes until golden brown. Remove and let cool. Slice and serve the corn bread with honey or honey butter, if desired. Enjoy!
Use the regular Bisquick brand instead of an off-brand or store brand.
Don’t over mix the mixture once you add the dry ingredients in. Mix until just combined and then transfer to the baking dish. Over mixing can create a tough texture when baked.
Use 1/4 cup honey instead of the sugar if you’d like.
This Bisquick cornbread recipe makes 1 9×13-inch pan. You can turn this into bisquick cornbread muffins by baking in a greased muffin tin. Check the muffins at about 12 minutes. I would imagine they would take about 15 minutes to bake.
Want a cookie version? My Crumbl Cornbread Cookie is for you!
Make Ahead, Storing, and Freezing
Store any leftover cornbread covered with plastic wrap or stored in an airtight container at room temperature for 3-4 days.
To freeze, cut the cornbread into squares and place in a freezer bag. Freeze for up to 2 months. Remove and let thaw.
Yes you can! See my recipe for full instructions.
No. This cornbread recipe has milk and butter in it.
This recipe has 1/2 cup added sugar (not counting any sugar in the bisquick mix). However, you can swap coconut sugar out for the granulated sugar in this recipe if you’d like something a bit healthier.
Yes you can. Fully drain and remove as much water as possible from a can of corn. Or you can use frozen corn too. Fold the corn into the mixture just before pouring it into the pan.
More Bread Recipes
- 1 cup milk - 2% or whole milk
- 6 tablespoons butter - melted, salted or unsalted butter is fine to use
- 2 large eggs
- 2 cups Bisquick
- 1/2 cup granulated sugar
- 1/4 cup cornmeal
- 1/2 teaspoon baking soda
- Preheat oven to 350°F. Lightly grease a 9×13” baking dish with nonstick cooking spray. Set aside.
- In a medium bowl whisk the milk, butter, and eggs.
- Add the Bisquick, sugar, cornmeal, and baking soda. Using a rubber spatula and mix to combine until no flour streaks remain.
- Pour the batter into the prepared baking dish. Bake for 25-30 minutes.
- Remove from the oven, let cool, slice and serve.