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My review
Maryanne's Cornbread
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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Ingredients
45 m servings 399 calsOriginal recipe yields 12 servings (1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- 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.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
Nutrition Facts
Per Serving: 399 calories; 21.9 g fat; 46.9 g carbohydrates; 5.9 g protein; 89 mg cholesterol; 618 mg sodium. Full nutrition
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Reviews
Read all reviews 6269 Ratings
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Most helpful positive review
1/13/2008
This is very good, my family loved it. Traditionalists should be aware that it is not your standard "southern" cornbread...it is rich and a little sweet and almost cakelike rather than crumbly....
Most helpful critical review
2/5/2008
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...
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1/13/2008
This is very good, my family loved it. Traditionalists should be aware that it is not your standard "southern" cornbread...it is rich and a little sweet and almost cakelike rather than crumbly....
3/2/2008
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...
11/24/2008
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...
3/20/2008
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.
2/16/2009
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...
2/5/2008
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...
8/28/2011
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...
9/4/2010
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. :-)