Maryanne's Cornbread

Maryanne's Cornbread

42 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Maryanne

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

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  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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Reviews (42)

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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 am sure I will make it again, it was such a hit, it is very moist and a 9X13 pan is a lot of cornbread so it would be great for a crowd. Like another reviewer, I had to bake it another 15-20 minutes longer than called for. 30 minutes does not seem to be long enough for such a big pan and it was wet in the middle at 30 minutes. It was perfect at 50 minutes but I would start watching it at 40 to be on the safe side. I did not have any frozen corn but I had a can of creamed corn and I put that in, it worked great and gave some extra texture without having big kernals of corn. I kept the rest of the recipe exactly as written. A winner.



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. Mix the wet ingredients, set aside. Mix the dry ingredients. Make a well, stir in wet ingredients along with corn. Mix only until combined. Over mixing will result in a crumbly muffin. Bake at 350 for 15 minutes or until muffins are golden. Let cool slightly before peeling off paper liner.



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. I hope I have enough left for dressing. Awesome.

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Amount Per Serving (12 total)

  • Calories
  • 399 cal
  • 20%
  • Fat
  • 21.9 g
  • 34%
  • Carbs
  • 46.9 g
  • 15%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 618 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Amusement Park Cornbread


next recipe:

Cornbread Muffins II