A non-traditional sweet cornbread that the whole family will love! Makes enough to feed a crowd and pairs well with everything from Thanksgiving turkey to chili!
Hi friends!
Today I’m sharing another family holiday recipe. This Bisquick Cornbread is known as Mimi’s cornbread around our house and it was a staple at our Thanksgiving dinners while I was growing up.
I’ve also shared a few other family holiday recipes including Fresh Cranberry Sauce, Sausage & Wild Rice Stuffing and Strawberry Jello Salad so be sure to check those out as well!
What is Bisquick Cornbread?
As the name implies, this cornbread relies on a Bisquick mix as the base of the recipe. By adding just a few other ingredients, you can whip up a large pan of cornbread that will easily feed the whole family for your next holiday dinner.
Is this Hawaii cornbread?
Although I’d never heard that term until recently, I believe it’s a term that accurately describes this recipe. Northern cornbread tends to be less sweet while southern cornbread is more buttery and cake-like. This Bisquick or Hawaii cornbread is sweet and fluffy, almost like corn cake.
How To Make Bisquick Cornbread recipe
Making this cornbread is super easy. You just need a few basic ingredients:
- Bisquick
- Yellow cornmeal
- Baking soda
- Melted butter
- Eggs
- Baby food prunes – they add sweetness, you don’t taste them I promise!
- Sugar
- Milk
To make the cornbread just add the dry ingredients to a bowl, stir in the remaining ingredients, pour into a pan and bake!
Bisquick Corn bread Recipe
A non-traditional sweet cornbread that the whole family will love! Makes enough to feed a crowd and pairs well with everything from Thanksgiving turkey to chili!
- Yield: serves 12 1x
Ingredients
- 3 cups Bisquick baking mix
- 1/3 cup yellow cornmeal
- 1/2 tsp baking soda
- 8 Tbsp melted butter (1 stick)
- 3 eggs
- 1 (4 oz) jar baby food prunes
- 3/4 cup sugar
- 1.5 cups milk
Instructions
- Place Bisquick, cornmeal and baking soda in a large bowl.
- Add remaining ingredients and whisk until just combined.
- Pour into a 9×13 pan lined with parchment paper.
- Bake at 350 degrees F for 25-30 minutes.
Notes
* if you don’t have baby food prunes, sub an additional 1/4 cup sugar
Bisquick Cornbread FAQs
Can you make this cornbread recipe gluten-free?
Yes! There is a gluten-free Bisquick mix you can find at most grocery stores. Then just make sure you find a gluten-free cornmeal if needed (aff link).
Can you make cornbread without cornmeal?
If you find yourself without cornmeal or don’t want to use it for whatever reason, try this No Cornmeal Cornbread recipe from The Food Network that blends sweet corn with milk and sour cream. Or try this Bisquick Cornbread recipe that uses canned cream-style corn.
How to store Bisquick cornbread?
Store this cornrbead in an airtight container on the counter for 2-3 days. After that I would move it to the fridge to prevent spoiling since it is fairly moist.
Can you freeze Bisquick cornbread?
Yes! Let it cool completely, then cut into squares and place in a freezer-safe bag for up to three months. When ready to eat, thaw on the counter and enjoy!
Substitute for Bisquick in Bisquick cornbread
If you don’t have Bisquick on hand, here is a recipe for homemade Bisquick.
More cornbread recipes
If you’re looking for more cornbread recipes, try:
Enjoy!
–Lindsay–
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