*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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. 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.
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 sweet for me. Also, it had an overly "butter" flavor. Thats all I could taste, butter & sugar. Second, Mine crumbled away on me! I had a hard time slicing this and keeping it into wedges. It fell apart. Will not make this again.
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. Baked at 350 for 15 mins. Yields 12 muffins when you fill the cups about halfway.
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 delicious. The second time I followed the modified version (1 cup milk creamed corn)....amazing again. The pieces are tall thick moist cornmeal -buttery goodness. It IS the meal! This cornbread is better than some wedding cakes! Ps.....For the reviewer who said it came out dry and crumbly...you did something wrong. I've made it twice. Easy recipe and perfect texture. I mixed with a handheld electric mixer (no idea if it matters) Thanks so much for sharing this recipe!
This recipe is almost identical to the only cornbread recipe I will use. 4 cups Bisquick, 1 cup sugar, 1/2 cup cornmeal, 2 teaspoons baking powder (mix together in bowl with spoon). In separate bowl beat together (with whisk) 3 eggs, 1 cube melted margarine & 2 cups of evaporated milk. Add to dry ingredients and mix ONLY UNTIL moistened. Pour into a 9 x 13 baking pan sprayed with cooking spray and bake in 350* preheated oven for 30 to 35 minutes. Very close to Marie Callendar's. Enjoy!!!!! NOTE: Use a 12 oz. can of evaporated milk then enough regular milk to equal the 2 cups. No need to open another can. Also, I have never used corn kernels but I don't see why not. Just make sure it is drained well as to not add additional moisture.
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