Cornbread with Bisquick Recipe
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Some recipes just feel like home, and this cornbread with Bisquick is one of them. My mom made it often when I was growing up, and that first bite still takes me right back to those cozy kitchen memories. It never disappoints! No family gathering or holiday spread feels complete without such an all-American classic.
It’s buttery, tender, and lightly sweet, with a golden crust everyone fights over. I’ve carried the tradition into my own kitchen, serving it alongside soup, stews, and family feasts. It’s simple to make, always turns out perfect, and brings that homemade comfort we never get tired of.
How to Make Cornbread with Bisquick
You’ll love how simple this cornbread is to make. Bisquick is a helpful shortcut that cuts the ingredient list down to just the essentials. In less than 45 minutes, you’ve got a warm, buttery side ready to serve.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter
- Half-and-half: Brings a creamy texture and just the right amount of fat.
- Biscuit mix: Makes the recipe easier with built-in flour, leaveners, and fat for quick mixing and consistently great texture.
- Yellow cornmeal: Gives the cornbread its classic flavor, golden color, and a little texture.
- Baking soda
- Salt
- Sugar
- Eggs
Step-By-Step Instructions
You’re just a few steps away from fresh, homemade cornbread. A quick mix, a short bake, and in under an hour you’ll be cutting into a golden, buttery loaf that pairs with just about anything.
Step 1: Scald wet ingredients
Set your oven to 350 F. In a small saucepan, heat the butter and half-and-half until it’s steaming but not boiling.
Step 2: Mix dry ingredients
In a large bowl, stir together the biscuit mix, cornmeal, baking soda, salt, and sugar. Pour in the warm butter mixture and mix until the batter starts to come together.
Step 3: Add the eggs
Whisk in the beaten eggs until everything looks smooth and evenly blended.
Step 4: Bake
Grease and lightly flour a 9×13-inch pan. Pour in the batter and spread it out evenly. Bake for about 30 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.
Step 5: Cool and serve
Let it rest for a few minutes before slicing and serve warm.
Substitutions
- Butter: Melted butter adds rich flavor, but you can also use oil.
- Half-and-half: Whole milk or a mix of milk and cream all make great substitutes.
Expert Tips
- Go easy on add-ins: A little cheese, jalapeño, or corn adds great flavor and texture, but too much can make the batter dense. Keep it balanced for the best rise.
- Mix gently: Stir the batter only until the ingredients come together. Overmixing can make the cornbread heavy instead of light and fluffy.
- Rest before cutting: Give your cornbread at least 10 minutes to cool and set. This helps it hold its shape so you get clean slices without too many crumbs.
- Slice smart: For side servings, cut into 12 large pieces in a 3-by-4 grid. If you’re serving a crowd at a potluck or with a hearty main dish, go for a 3-by-5 grid to yield 15 smaller portions.
How to Store This Recipe
Keep leftover cornbread covered tightly with foil or in an airtight container. It stays fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. Make sure it’s well wrapped so it doesn’t dry out.
For longer storage, wrap the whole loaf or individual slices in plastic wrap, then a layer of foil, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in a 325 F oven for 10–15 minutes, or heat single slices in the microwave for about 20–30 seconds.
How to Serve Cornbread
Cornbread tastes best when it’s warm and fresh from the oven. Add a pat of butter on top, let it melt right in, and finish with a drizzle of honey for a little sweetness.
It pairs beautifully with hearty dishes like chili, stews, or roasted meats. Enjoy with creamy soups like butternut squash soup or carrot ginger soup for something lighter.
During the holidays, serve it alongside turkey, ham, or your favorite sides like mac and cheese, stuffing, or green beans. A spread of apple butter makes it feel extra festive and cozy for Thanksgiving or any fall gathering.
More Nostalgic Recipes To Try
Classic Cornbread With Bisquick
Ingredients
- 1 cup butter
- 1 cup half and half
- 2 cups biscuit mix
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- 2 whole eggs slightly beaten
Instructions
- Set your oven to 350 °F.
- In a small saucepan, heat the butter and half and half until just scalded, which is steaming but not boiling.
- In a large bowl, stir together the biscuit mix, cornmeal, baking soda, salt, and sugar.
- Pour in the warm butter mixture and mix until the batter starts to come together.
- Whisk in the beaten eggs until everything looks smooth and evenly blended.
- Grease and lightly flour a 9×13-inch pan.
- Pour in the batter and spread it out evenly with the back of a spoon or spatula. Bake for about 30 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.
- Let it rest for a few minutes before slicing and serve warm.
Notes
- Sprinkle a little cheese, jalapeño, or canned corn over the top before baking for extra flavor and texture.
- Stir only until the ingredients come together to keep the cornbread light and fluffy.
- Let it cool for about 10 minutes before cutting so it holds its shape.
- Cut into 12 or 15 pieces, using a 3×4 grid for larger squares or 3×5 for smaller ones, perfect for sharing.
