This Bisquick cornbread is light, fluffy, sweet, and easy-peasy to put together! My family adores cornbread and it’s a side dish for more dinners than I can count. It’s easy to make fresh, makes the house smell amazing as it bakes, and everyone at the table is thrilled when it’s served.
This Bisquick version is texturally a lot lighter than traditional cornbread. Because it’s made with a combo of Bisquick and cornmeal the texture is almost cake-like. Honestly, it’s really super delicious!
Bisquick makes delicious baked goods. Try my Bisquick biscuits, Bisquick rolled biscuits, Bisquick pizza crust , and Bisquick banana bread next! You won’t be sorry! ♥
Bisquick Cornbread Ingredients
- Bisquick: I use the original Bisquick baking mix.
- Cornmeal: I use standard yellow cornmeal.
- Butter: Use either salted or unsalted.
- Vegetable Oil: Use any neutral flavor vegetable oil.
- Sugar: Granulated Sugar.
- Milk: I use whole milk.
- Eggs: I use large eggs at room temperature.
- Vanilla: Use real vanilla extract not imitation.
Is Bisquick and Jiffy Mix The Same?
They are both considered “ready-to-use baking mixes.” The ingredients in Jiffy’s all-purpose baking mix are very similar to those in Bisquick. Jiffy corn muffin mix has different ingredients than both those mixes.
Serving Recommendations
I love to serve this delicious Bisquick and cornmeal cornbread with my mama’s classic chili, beef stew, sausage and bean soup, or my meatball stew! Frankly, this is delicious with any of my soups and stews!
Then of course, it’s delicious with smothered chicken, crockpot pork chops, jambalaya, and my super easy crockpot chicken and gravy!
There are lots of other sides that pair marvelously with this. I like my KFC coleslaw, Arkansas green beans, three bean salad, and any of my pasta salad recipes.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This Bisquick sweet cornbread will last in your fridge for 3-4 days.
- Can You Freeze This? This Bisquick cornbread casserole freezes for up to 3 months. Thaw it in the fridge overnight.
- Make-Ahead Tips: There isn’t much you can do to make it ahead. But! It does last a while, so you can always store it and then toast it a bit to reheat the cornbread before you serve.
- Food Safety: If you’d like more info on food safety check out this link.
How to Make Bisquick Cornbread
- Mix all the ingredients.
- Pour batter into the prepared baking dish and bake.
See the full instructions below.
More Bisquick Recipes
- Bisquick Recipes (all my best Bisquick recipes in one place!)
- Bisquick Chicken Pot Pie
- Bisquick Coffee Cake
- Bisquick Quiche
- Bisquick Dumplings
- Impossible Taco Pie
- Bisquick Chicken and Dumplings
Bisquick Cornbread
Ingredients
- 2 cups Bisquick
- 1/4 cup cornmeal
- 3/4 cup butter, melted
- 1 tablespoon vegetable oil
- 1 cup sugar
- 1 cup milk
- 3 large eggs, lightly beaten
- 2 teaspoons vanilla extract
Instructions
- Preheat over to 350°F (177°C). Grease an 8x8-inch baking dish or spray with nonstick cooking spray;
- In a large mixing bowl, mix together with a large wooden spoon, Bisquick (2 cups), cornmeal (1/4 cup), butter (3/4 cup), vegetable oil (1 tablespoon), sugar (1 cup), milk (1 cup), lightly beaten eggs (3), and vanilla extract (2 teaspoons). There will likely be a few lumps in the batter which is totally normal.
- Pour batter into the prepared baking dish and bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out with just a few crumbs. Cover halfway through the baking time (at 20 minutes), with aluminum foil to prevent over-browning.
Fans Also Made:
Nutrition
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Me, my aunts and uncles loved this! I made this on our reunion.
So happy you all like this cornbread, Sarah!