Bisquick Cornbread is truly the best easy cornbread recipe. Buttery, cakey and delicious - this simple side is perfect for Thanksgiving or with your favorite soup or chili!
Many of my favorite holiday recipes are the ones that have been in my family for years. This Bisquick cornbread recipe is one of those, because it's tried and true.
I never have to worry whether or not it will turn out - it creates perfectly moist and fluffy cornbread, every single time.
Why You'll Love This Recipe
- Reliable, kitchen-tested recipe. As long as you carefully follow the instructions and use the same ingredients I do, you can be sure that you'll have perfectly fluffy and moist cornbread.
- Not overly sweet. Some cornbread recipes include so much sugar, they are practically a dessert instead of a side dish. Bisquick cornbread has a nice balance of sweet and savory flavors.
- Adaptable recipe. If you don't want to make a pan of cornbread, this recipe works for making muffins, or you can crumble up the bread to use in a cornbread stuffing recipe.
Ingredients
One of the best things about making cornbread with Bisquick is that you need fewer ingredients than if you were using all-purpose flour.
Substitutions
This recipe has been in my family for years. It turns out so perfectly that I have never tested this recipe with substitute ingredients. This being said, there are a few possible substitutions:
- Bisquick: This all-purpose baking mix includes a combination of flour, baking powder, and shortening. For gluten free cornbread, just use Gluten Free Bisquick instead of the regular variety. Another option is to use homemade Bisquick - instructions for making Bisquick are in the FAQ section at the bottom of this recipe post.
- white granulated sugar: To reduce the calories in your cornbread, you can substitute the sugar with any 1:1 variety of granulated sugar substitute.
- cornmeal: I use yellow cornmeal, but I'm confident that white cornmeal will also work.
- whole milk: If you need or want to use dairy free milk, you can try substituting coconut milk. Again, keep in mind that I have not tested milk substitutes with my Bisquick cornbread recipe.
- eggs: Egg yolks are important for creating moisture and structure. If you want to use an egg substitute, check out my post, egg substitutes for baking.
For a more savory flavor, feel free to stir ¼ cup of cooked and crumbled bacon or bacon bits into the cornbread batter.
How to Make Bisquick Cornbread
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the batter by whisking the ingredients together in a bowl.
- Pour the batter into a greased baking pan.
- Let the cornbread cool in the pan for an hour before slicing.
- Cut into squares and serve with butter and/or honey.
Liz's Tips for the Best Cornbread
- Make sure that the pan is greased well. If you'd like, you can take an extra step and line the inside of the baking pan with parchment paper.
- Let the bread cool for at least an hour before slicing and serving. This allows the bread to finish baking, making it easier to remove from the pan.
Storage and Serving Suggestions
Just like any other quick bread, the Bisquick cornbread will stay fresh for about 4 days at room temperature. To prevent it from drying out, keep it in an airtight storage container. It may stay fresh for an extra day or two in the fridge, but refrigeration tends to make the top of the bread sticky.
For the same reason, I don't recommend freezing cornbread. There are people who do it, but it changes the texture quite a bit, especially as it thaws out.
As for serving, I prefer cornbread when it's slightly warm, but it's also perfectly tasty at room temperature.
It's a fantastic Thanksgiving side dish - I serve it with a crockpot turkey breast every year. It's also delicious with pulled pork or crumbled over a bowl of chili or Mexican chicken casserole.
Bisquick Cornbread Recipe FAQs
Bisquick is a convenient all-purpose baking mix that's a combination of all-purpose flour, shortening, and baking powder. If you don't have any, you can make a Bisquick substitute. Replace each cup of Bisquick with 1 cup of all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon sea salt and 1 tablespoon melted shortening, oil or butter.
Yes, you absolutely can! Instead of using a 9x13-inch baking pan, use TWO 12-cup muffin pans. You'll need to thoroughly grease the wells and/or use paper or silicone cupcake liners to prevent the muffins from sticking. Also, reduce the baking time to about 20 minutes. To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out dry or with a few moist crumbs, the muffins are fully baked.
Bisquick Cornbread
Ingredients
- 1 ¼ cup whole milk
- 1 cup melted salted butter cooled (2 sticks)
- 3 eggs
- 3 cups Bisquick
- 1 cup granulated sugar
- ¼ cup cornmeal
- 2 ½ teaspoons baking powder
Instructions
- Preheat the oven to 350 degrees F and prepare a greased 9x13 baking pan (metal or glass).
- In a large bowl add the milk, melted butter and eggs. Mix well.
- Add the Bisquick, sugar, cornmeal and baking powder. Mix until combined.
- Pour the batter into the greased 9x13 pan.
- Bake at 350 degrees F for 30-35 minutes or until a cake tester comes out clean when inserted in the center of the bread.
- Let the bread cool for one hour before slicing.
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