Bisquick Cornbread

With crispy, buttery edges and a fluffy, moist center, Bisquick cornbread is so soft and flavorful! It’s the perfect side to chilis, soups, and stews. The easy cornbread recipe can be baked in a cast iron skillet or a baking pan and is ready in 30 minutes.

Easy cornbread with Bisquick

Bisquick cornbread is divine! It has crispy edges, a soft inside, savory with a touch of sweetness and a moist, cake-like texture that is so addictive. Especially when warmed up and oozing with honey and melted butter… mmmm!

Thanks to the magic of Bisquick, this cornbread recipe is super easy to make and will be on your table in about 30 minutes. Plus, it’s so versatile that you can customize with different add-ins and bake it in a skillet or a baking dish.

Serve this buttery cornbread as a side dish for your holiday dinners, dunk it into chilis and soups, take it to potlucks, or enjoy it as a snack. You’ll love it!

Ingredients

The Bisquick cornbread ingredients are simple, but don’t let that fool you. They marry together and create absolutely amazing cornbread! Scroll to the recipe card below for exact measurements.

• Yellow cornmeal is a must for cornbread! It creates a gorgeous yellow-golden color and a delicious, grainy texture. I recommend medium grit cornmeal, but fine or coarse grit will also work if that is what you prefer.
• Original Bisquick mix is a pre-made baking mix made of flour, cornstarch, shortening, and leavening agents. It allows the cornbread to rise and gives it a spongy, cakey consistency. The shortening also provides a bit of extra moisture.
• Granulated sugar lends a touch of sweetness to balance out the corn flavors.
• Salted butter gives a moist and rich flavor that is just heavenly. I like to use salted butter to highlight the other flavors. Of course, you can also use unsalted butter with a pinch of salt.
• Baking powder helps the Bisquick cornbread rise and expand as it bakes.
• Eggs bind everything together and create great texture. Let the eggs warm up to room temperature so they integrate better into the batter.
• Milk adds moisture and makes the bread light and fluffy. Any type of milk works, whole, 2%, skim, or non-dairy milk. As with the eggs, allow the milk to come to room temperature.

Substitutions

• Vegetable oil can be used in place of melted butter.
• Brown sugar: Feel free to substitute white granulated sugar with brown sugar. Brown sugar will make the cornbread even softer and complement the corn flavor.
• Buttermilk is an excellent alternative to regular milk and gives the bread a slightly tangy flavor.

How to make Bisquick cornbread

Okay, now let’s get baking! You might be surprised to learn that baking the perfect skillet of Bisquick cornbread only takes a few simple steps:

#1: Prep work

Preheat your oven to 375°F / 190°C / gas mark 5. Grease a 9-in / 23 cm round cast iron skillet or cake pan well with butter or non-stick cooking spray. I also like to line the bottom of the skillet/cake pan with a piece of parchment (baking) paper to ensure the cornbread doesn’t stick.

#2: Mix dry ingredients

Add the Bisquick mix, cornmeal, granulated sugar, and baking powder to a medium mixing bowl. Whisk to combine thoroughly.

#3: Whisk wet ingredients

In a separate bowl, stir together the milk, eggs, and melted butter.

#4: Combine wet and dry ingredients

Form a well in the dry ingredients and pour in the liquid ones. Stir until the mixture comes together and only a few lumps remain.

#5: Bake

Transfer the batter to the greased skillet/baking pan and bake for 20 to 25 minutes. The cornbread is ready when the top looks cracked and golden brown, and a toothpick inserted into the center comes out clean.

#6: Cool + serve

Allow the bread to cool in the pan for 10 minutes. Then cut into wedges or squares and serve warm. You can enjoy your Bisquick cornbread with a pat of butter and a drizzle of honey.

Tips for the best Bisquick cornbread

If you want this cornbread recipe with Bisquick to turn out as best as possible, then I have a few helpful tips and tricks to make it a success.

• Heat the skillet: The secret to perfectly crispy edges is to preheat your skillet. I like to melt the butter in my cast iron skillet on medium heat on the stovetop. This allows you to melt the butter, season the pan, and preheat it all in one step. Once melted, I add the butter to the batter but keep the skillet on the burner so it stays warm.
• Whisk the lumps out: When stirring your dry ingredients, make sure to whisk all the lumps out. It only takes a minute and will help to create an even texture.
• Adjust the texture: I like to add baking powder for extra lift. It helps the cornbread come out slightly fluffier than regular cornbread. However, if you prefer a denser cornbread, leave it out.
• Less sweet: 1/2 cup sugar is perfect for our taste in this. Try only 2 to 4 tablespoons of sugar if you prefer a subtle sweetness.
• Don’t over-mix the batter: It’s really important to stop mixing once the dry and liquid ingredients come together. Overmixing can make your cornbread tough.
• Cool cornbread: Leave the cornbread in the pan to cool for a few minutes. Bisquick cornbread will be slightly mushy when it comes out of the oven and needs a few minutes to set.

Cornbread add-ins

This recipe already makes delicious cornbread that tastes wonderful on its own. Still, there are a few mix-ins that can elevate your cornbread and add even more great flavor.

• Creamed corn: 1 cup creamed corn will keep the bread extra moist and enhance the taste.
• Corn kernels add more corn flavor and texture. 1 cup is a good starting point. Fresh, canned, and frozen corn will all work.
• Shredded cheese makes the cornbread extra rich and flavorful. Cheddar, pepper jack, and Jalapeno Muenster are tasty options.
• Jalapenos add a bit of heat and spiciness. Remove the seeds and ribs, unless you want your Bisquick cornbread extra hot.
• Green chilies or roasted red peppers are an excellent choice for those who prefer a milder spice level.
• Bacon works as a topping and side. You could even crumble bacon bits into the batter.
• Dried cranberries + orange zest: For a fruity, Thanksgiving-themed Bisquick cornbread, add 1/2 cup dried cranberries and the zest of 1 organic orange.

Serving suggestions

Topping ideas for Bisquick cornbread

Did you know that there are so many tasty toppings that make Bisquick cornbread even more delicious to eat? Here are some of our favorite cornbread topping ideas:

• A drizzle of honey or maple syrup
• A knob of butter
• Honey butter or maple cream
• Jelly, jam, and other spreads
• Ham and cheese

How to serve Bisquick cornbread

Bisquick cornbread goes so well with lots of things. It’s such a great side for any meal that needs a few extra carbs.

We like to dunk it into stews and chilis, take it to potlucks and gatherings, or have it as a snack smothered in butter.

• Chili: Cornbread is always a top choice for chili and stews. The contrast between the sweet, savory, and spicy aromas is incredible.
• Meat: Pancake mix cornbread pairs well with meat, whether it’s a roast, turkey, bacon, sausages, or barbecue.
• Veggies: Green vegetables like sauteed spinach, kale, or collard greens taste great with this quick bread.

Storage instructions

How to store Bisquick cornbread

Place any leftover cornbread in an airtight container or cover well with plastic wrap (cling film). Store at room temperature for 3 to 4 days or in the refrigerator for up to a week.

How to freeze Bisquick cornbread

For longer storage, wrap individual slices in plastic (cling film) and place them in a freezer bag. Freeze for up to 3 months

When you’re ready to eat, defrost the cornbread at room temperature. Optionally, reheat in the microwave for 20 seconds.

FAQ

What pan is best for Bisquick cornbread?

You can bake this buttery cornbread in an 8 to 9-inch / 20 to 23 cm cast iron skillet, a 9-in / 23 cm round cake tin, or a square baking pan. It’s also possible to turn the recipe into Bisquick cornbread muffins or double the amounts for a 9×13-inch / 23 x 33 cm pan.

If using a muffin pan, reduce the baking time to 15 minutes. And if doubling the recipe, increase the baking time to 35 to 40 minutes.

What is cornmeal?

Cornmeal is dried, ground corn and it’s typically available in a fine, medium, or coarse grind. You can find it in the baking aisle at the grocery store.

What is the best cornmeal for cornbread with pancake mix?

I recommend medium-grind yellow cornmeal for this Bisquick cornbread recipe. White cornmeal would work fine, but your cornbread just won’t look the same.

What about gluten-free Bisquick cornbread?

Although a gluten-free Bisquick pancake and baking mix is available, it can’t be substituted for regular Bisquick in this recipe.

Can I substitute Jiffy for Bisquick mix?

Yes, you can prepare this easy cornbread recipe with Jiffy baking mix and get delicious results. Both baking mixes are pretty similar and can be used interchangeably. The same goes for Krusteaz baking mix.

Reasons to love Bisquick cornbread

• Great taste + texture: The right balance of Bisquick and cornmeal gives the bread structure and a soft, spongy texture that’s just crumbly enough. A little sugar adds the perfect sweetness.
• Quick + easy: I love an easy side dish that comes together in a snap and is on the table in less than 30 minutes.
• Tasty side: A slice of Bisquick cornbread is a great side for your favorite meal, from chili to stews to soups and casseroles.

More cornbread recipes

If you are a huge fan of cornbread, then I have a few more recipes that you must try! They are so delicious and perfect for any occasion, especially Thanksgiving and Christmas dinners.

• Evaporated Milk Cornbread
• Condensed Milk Cornbread
• Microwave Cornbread