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A plate with several slices of golden-brown cornbread stacked on top of each other.

Classic Cornbread With Bisquick

Author: Jessica Haggard
Cornbread made with Bisquick is a longtime family favorite inspired by my mom’s recipe. It bakes up golden and slightly sweet with a soft, tender crumb. Just mix, bake, and let it cool, and you’ll have a warm, comforting side ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Bread, Side Dishes
Cuisine American
Servings 12 pieces
Calories 357 kcal

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 9x13-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 3x4 grid for larger squares or 3x5 for smaller ones, perfect for sharing.
Serve: Pair with chili, stews, roasted meats, or creamy soups. For the holidays, serve it with turkey, ham, or classic sides like mac and cheese, stuffing, or green beans, and add apple butter for a festive touch.
Store: Keep cornbread tightly covered and store at room temperature for up to 2 days or in the fridge for up to 5. Freeze for up to 2 months, then thaw overnight and reheat in the oven for 10 to 15 minutes or microwave slices for 20 to 30 seconds.

Nutrition

Serving: 1pieceCalories: 357kcalCarbohydrates: 36gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 543mgPotassium: 117mgFiber: 2gSugar: 16gVitamin A: 585IUVitamin C: 0.2mgCalcium: 67mgIron: 1mg
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