Bisquick Cornbread-- The Best Cornbread Recipe, I promise. (2024)
Home / Recipes / Breads
By Heather · Published: · Updated: · This post may contain affiliate links · See the privacy policy linked in my footer.
Jump to Recipe Print Recipe
This Bisquick cornbread is the best cornbread recipe I've ever tried.It's sweet, light, fluffy, and super easy to make! A perfect accompaniment to a big bowl of chili!
The BEST Cornbread Recipe
This Bisquick cornbread is by far, the best cornbread recipe I have tasted. It's a cornbread recipe my mom gave me years ago and I've been making it with every pot of my favorite chili, soup, and BBQ ever since. I'm not sure where she got it, but the trick is using Bisquick biscuit mix as a base to the bread. Not only does it make the recipe an easy one, it makes cornbread that is fluffy. rich, and totally finger-licking! I like it so much I've even used it to top my BBQ Chicken Corn Bread PieandTamale Pie.
How to Make Bisquick Corn Bread
This is one of those "dump and stir" recipes that is super simple and easy. Just measure out all of the ingredients into a bowl, stir until just combined, pour into a buttered cast iron skillet or baking dish and bake! Easy peasy.
Tips for Making the Best Bisquick Cornbread
Use "real" Bisquick. I haven't tested this recipe with off-brand biscuit mix, and while it might work just fine, I'd stick with the real stuff.
Don't over mix! Cornbread is a quick bread, meaning it is leavened with baking soda or powder instead of yeast. Quick bread typically has a tender crumb and is prone to over mixing, causing the bread to be very dense with little tunnels running through it. Not what you want! To avoid over mixing, stir just until all the ingredients are combined and no dry spots remain. No need to beat it into submission! 🙂
Butter/grease your baking dish well! I love to make myBisquick cornbread in a cast iron skillet because it creates a nice crispy crust on the bottom and just looks pretty. But you can definitely use an 8"x 8" baking dish or cake pan if you'd like. Just make sure to butter/grease it well so it comes out of the pan with no problem.
Can I Make Muffins with this BisquickCornbread Recipe?
Absolutely! Cornbread muffinsare great! I suggest using cupcake/muffin liners to make the muffins as this is a sweet cornbread and might want to stick to the pan. Nobody wants stuck muffins!
Can I Make Bisquick Cornbread with Creamed Corn like my Mom's cornbread recipe?
Creamed corn is an excellent addition to cornbread but with this recipe, adding creamed corn makes a very soft bread that is more similar to corn casserole. It is absolutely delicious (just add a can of creamed corn to the recipe and continue with the recipe's directions), but it doesn't have the same texture as typical cornbread.
Here are some add-in ideas that mix right in and keep the cornbread sturdy:
Fresh or frozen corn kernels
Pepperjack Cheese
Cheddar Cheese
Canned green chiles, drained
Cooked, crumbled bacon
Can I Make Bisquick Corn Bread without Cornmeal?
In short, no. Cornbread is called cornbread because it has corn in it! The cornmeal in this Bisquick Cornbread recipe not only brings the "corn factor", but gives the finished bread it's texture and sturdiness.
Bisquick Cornbread
This Bisquick cornbread is the best cornbread recipe I've ever tried.It's sweet, light, fluffy and super easy to make! A perfect accompaniment to a big bowl of chili!
By Heather Cheney
Print Pin Rate
Prep Time: 10minutes
Cook Time: 30minutes
Total Time: 40minutes
Servings: 9servings
Ingredients
2cupsBisquick baking mix
½cupwhite sugar
½cupcornmeal
½teaspoonbaking powder
2wholeeggs
1cupwater
½cupmelted butter
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, whisk together dry ingredients. Add eggs, water, and butter and whisk until just combined and no dry spots remain. There’s no need to get the lumps out, over mixing will make your cornbread dry and tough.
Pour batter into a greased 8×8 pan or 10" cast iron skillet and bake for 25-30 minutes until golden brown on top. A toothpick should come out clean when inserted in the middle when done.
The yolk will make the texture more dense and smooth, a bit brownie-like, while the fact that your original batter was too thick means that the additional liquid will help the baking powder achieve better leavening, giving you an airier texture.
Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.
The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.
Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.
To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter.
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.
Using oil will make your cornbread tender and moist while butter will give you heavier bread. Why do you get such different qualities from these fats? This is largely due to the fact that at room temperature, oil is a liquid while butter is a solid.
The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.
The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.
The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.
Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.
It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region. Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.
While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.
Why Is Jiffy Mix So Crumbly? The recipe on the box doesn't give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.
However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.
The site says that adding too many eggs will also give your cake a noticeably eggy flavor, which will make it taste more like a custard or a bread pudding and less like a cake. Fine Cooking goes on to clarify that eggs and flour work as protein ingredients when baking.
If you use too few eggs, your cake won't hold together well, but using too many will result in a cake that is more dense, spongy, and rubbery than it should be. Adding just one extra egg is enough to add moisture and richness.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.