Waikiki Cornbread

126 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Shelly A.
Recipe by  Shelly A.

“Very moist and sweet cornbread, goes great with soups (especially bean soups)!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


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.
  3. In a separate bowl, combine eggs, milk and melted butter; beat until creamy. Stir in flour mixture until well combined. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

Share It

Reviews (126)

Rate This Recipe


This was like eating a moist cake. Very delicious. If it weren't so crumbly, I would call it the perfect cornbread. I definitely will make this one again. Thanks. You can also try it this way, it's less crumbly and still good: 3 cups Bisquick, 2 cups milk, 1 1/4 cup sugar, 3 eggs, 2 tsp baking powder and 1 tsp vanilla. It's a Filipino receipe for Bibinka NOT cornbread but tastes the same as this recipe with a lot less crumbs. You can add drops of creamcheese on top and sprinkle with sugar before cooking. Yummy. I'm eating it right now.



Sweet, moist, cake-like cornbread that's absolutely fabulous! Plus it's so easy to put together using buttermilk baking mix (a.k.a Bisquick)! I did "tweak" this a bit to get more of a cornbread flavor. I used 2 & 1/2 cups of buttermilk baking mix and 3/4 cup of cornmeal. I do like a sweet cornbread, but I did cut the sugar back to 3/4 cup and it was plenty sweet. I used 1 cup of buttermilk vs. milk and it baked up nice and golden brown in more like 35 minutes. This was oh so buttery and moist served nice and warm. The leftovers are great for breakfast served with jam!



When I lived in Hawaii, we used to eat at the Yum Yum Tree restaurant specifically because their cornbread was so exceptional. If this isn't their cornbread recipe, it's remarkably similar--and every bit as good. Every time I make this cornbread, folks ask me for the recipe. It's simply the best cornbread I've ever tasted. I think if you try it, you'll agree!

More Reviews

Similar Recipes

Golden Sweet Cornbread

Golden Sweet Cornbread

Homesteader Cornbread

Homesteader Cornbread

Absolute Mexican Cornbread

Absolute Mexican Cornbread

Honey Cornbread

Honey Cornbread

Amusement Park Cornbread

Amusement Park Cornbread

Cornbread Muffins I

Cornbread Muffins I


Amount Per Serving (15 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 31.3 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 498 mg
  • 20%

Based on a 2,000 calorie diet



previous recipe:

Golden Sweet Cornbread


next recipe:

Excellent and Healthy Cornbread