Maryanne's Cornbread

Maryanne's Cornbread


"This sweet cornbread starts with baking mix, cornmeal and corn kernels are added to make a fluffy bread to serve with almost anything."


45 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. 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.
  3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
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  1. 58 Ratings


This is very good, my family loved it. Traditionalists should be aware that it is not your standard "southern" is rich and a little sweet and almost cakelike rather than crumbly....

I had good results when I cut the recipe in half, using 2 eggs and 1/2 cup milk. Cut all other ingredients exactly in half. I made corn muffins using paper liners sprayed with cooking spray. Mi...

This is the best cornbread I've ever had. I decreased the milk by 1/4 cup and used creamed corn. It was moist and delicious. My 2 year old grandson and my husband have almost eaten the whole pan...

The cornbread was moist and delicious. The family went back for seconds. The only thing I found I would do the next time would be to thaw the corn before adding it to the batter.

I don't know what happened! Reading the reviews I thought for sure this would be it! What a disappointment. First, I cut back the sugar to 3/4C..I'm glad I did, as it was STILL a bit too swee...

I followed another reviewer's suggestion of halving and making muffins, using 1/2 c milk, 2 eggs, and half of all other ingredients. I also replaced half of the sugar (1/4 c) with 1/4 c honey. B...

The first time I made it, I followed the recipe exactly. Holy Moly yummy! For leftovers, cut into squares, freeze, and microwave for 30-45 sec per piece. Add more butter of course. Sooooo delici...

This is so moist! I followed the suggestion to add creamed corn instead of kernels - which was awesome. It did require another 20 minutes or so to cook through. I love this recipe. :-)

Finally, a cornbread that is moist and delicious! I left out the corn, only because I have some picky eaters. This is a keeper without a doubt! Thanks for sharing your grandmother's recipe wi...