Baking mix is the basis for this sweet cornbread, and then cornmeal and corn kernels are added to create a fluffy bread that goes well with virtually anything.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 3 cups biscuit baking mix
- 1 cup white sugar
- 2 ½ teaspoons baking powder
- ½ cup yellow cornmeal
- 3 eggs
- 1 ¼ cups milk
- 1 cup butter, melted
- 2 cups frozen corn kernels, thawed (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
- In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 618 mg |
| Sugars | 20 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I used only 2 eggs and 3/4 cup milk and cut the other ingredients in half. I only used about 3/4 of the batter, made 12 muffins. Baked at 350 degrees for 20 minutes
9.23.21 Scaled this down to six servings and ended up with 8 corn muffins. I’m not big into sweet cornbread, and although I did use the sugar, I cut back the amount which resulted in just a hint of sweetness (perfect for me). I used the optional corn kernels, baked for 25 minutes, and was happy with the way these turned out. Served with butter and Tabasco® Hot Pepper Jelly.
I have been making this recipe for a number of years now and my family loves it. However it takes 50 minutes to bake it and not the 30 minutes stated in the recipe. I use as a base for Thanksgiving stuffing. Yummy!
This was very good. Nice and moist and cut very well. I loved the sweetness. I added a little onion powder to make it more like a hush puppy and it was good!
Outstanding recipe. I have tried about 3-4 different cornbread recipes from AR so far, and this one has been the best. Made a few adjustments: didn’t have biscuit mix, so I used AP flour instead. Next time will use 2.5 C AP flour and 1 C cornmeal, as we like the texture a little grainier. I added 1/2 tsp salt, and in fact we can increase by another 1/4 tsp. I think if we used biscuit mix it would have already contained salt, so definitely add salt if using AP flour. Reduced sugar slightly- I used about 3/4 C instead of a full cup. I didn’t want it to be like cake, since I prefer a sweet and savory cornbread rather than super sweet. All other ingredients used as listed. Baked for 45 min exactly in the dead center of the oven. It was perfectly done, fluffy, lightly golden brown on top and my family raved. We served it with homemade turkey chili and it was delish! This will now be my go-to cornbread recipe.
I substituted a can of creamed corn for the frozen corn. It needed to bake for about 65 mins instead. So, if you try this substitution, be sure to check it as you might need to adjust your baking time. It is my husband’s new favorite!! I saved it and will definitely make again!
My absolute favorite corn bread. Easy to make, moist, sweet, perfect texture.
well, it’s still in the oven, presently gnawin’ on my second ever sour dough. ANYways, I DID do this recipe, no frozen corn so I subbed in a can of creamed corn,….hmmm maybe I should have then reduced the amount of butter,… but I did not! I don’t usually give ratings,… so as neutral as I can make it.
This is my go to recipe for cornbread now. Very fluffy. Made it in a cast iron skillet in the oven and it was tall and delicious. As directed but it took more than 45 min to be cooked.
Baked for another 15 minutes – 30 minutes was not long enough. Otherwise, very good recipe! Thank you!
This recipe is a crowd pleaser. I add cream corn to the mix but leave all the rest of the recipe just like it is ! I get asked to make this at least once every 1-2 weeks. You’re sure to love it. Even my friends who say they don’t like corn bread, this recipe changes their mind. Pair this with the recipe for the knock off Wendy’s recipe and you got a meal
I followed the recipe exactly and it was absolutely delicious! I served it with spicy chili and it was a huge hit with my family. It definitely needs an extra 20 minutes cooking time so plan on closer to 50 minutes. Great recipe!!!
Yummmm! We all love it.
My guests and I enjoyed this recipe. Unfortunately, its super moistness, cake-like texture, and great overall flavor did not compensate for the candy-sweetness. Next time I will reduce the sugar to half a cup. Also, it bakes “pretty.” lol
I think I may have whisked it a little too much as it had a very light consistency. I would prefer it a little more dense. Very easy to make and it tasted great. Try this, you won’t be sorry.
This is an awesome cornbread. Light and airy texture. The only thing I didn’t care for was the whole kernels of corn in it. Next time I make it, I think I will cut up the corn kernels a bit or even blend them a bit to get finer pieces.
This was wonderful tasting. I actually switched out the sugar to save on calories. I also added one cup of sweet canned corn.
Loved this cornbread.. it is moist and I can’t keep it in the house…. It doesn’t even last long enough to get cool 🙂 This is my new cornbread recipe ..great with spicy chili
This was really delicious with baked beans.
Quick and easy!
I have used frozen corn, canned creamed corn, or omitted the corn too. Either way, it is wonderful and I get raves about it every time I make it. If I am feeding a crowd, I usually split between 2 pans. Makes it a thinner bread but perfect size to put in a small bowl of chili.