The next time you want a Southern-style meal, be sure to make a side of Bisquick cornbread! It’s a super moist cornbread without cornmeal or dairy products, and you only need 5 ingredients to make it. Slightly sweet, slightly savory, cornbread makes a great side dish for so many of our favorite foods. So, grab your skillet and let’s enjoy the comfort of homemade cornbread!
You may already know this, but Bisquick baking mix is useful for so much more than just making yummy biscuits and pancakes.
For example, you can make fantastic desserts with it, like apple cobbler Bisquick and easy strawberry cobbler recipe. It also makes an incredible topping for chicken pot pie!
Today, we are sharing a savory side dish recipe that uses Bisquick as an easy base.
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Why We Love This Recipe
- Quick and budget-friendly.
Using baking mix is less expensive than cornmeal, especially if you use our making your own Bisquick recipe! - Allergy-friendly options.
Hey, dairy allergies and lactose intolerance are no joke! If you’re on a dairy-free diet, you will enjoy having this recipe handy.
More people than you may realize are lactose intolerant. In fact, milk and dairy intolerance is more common than peanut allergies. And so, we are sharing our favorite Bisquick recipe for cornbread without cornmeal or milk. If you need a vegan option, try this recipe for vegan cornbread instead! - Super moist and tender.
The crumb of this cornbread is amazing – you are going to love it! Some people enjoy the gritty texture of cornmeal, but we prefer to leave it out. It’s just as delicious as jiffy corn bread creamed corn. - Minimal ingredients.
This recipe only requires 5 basic ingredients. You don’t need salt, baking powder, whole milk, or all-purpose flour because we use Bisquick for this recipe.
Ingredient Notes and Substitutions
- Bisquick – The baking mix is available in almost every grocery store, or you can make it yourself with our homemade Bisquick recipe.
- Sugar – This is a southern-style, sweet cornbread recipe, so a sweetener is necessary. Feel free to use a cup-for-cup granulated white sugar substitute like monk fruit or erythritol, or leave out the sweetener completely.
- Dairy-free butter – You can find plant-based butter products at most grocery stores. If you have trouble finding one, you can substitute 1/2 cup of melted Crisco, bacon grease, or coconut oil for the butter. If you don’t have issues with dairy products, feel free to use traditional butter.
- Canned cream-style corn – Contrary to popular belief, almost all brands of creamed corn have no cream, and are dairy-free.
- Eggs – If you don’t have eggs on hand or you don’t want them on your cornbread, we have baking egg substitutes for you!
Tips for Making Bisquick Corn Bread
- Grease the pan.
Be sure to use plenty of grease or non-stick spray in your skillet or casserole dish. Otherwise, your cornbread will definitely stick!
- Combine the ingredients thoroughly.
Use a large mixing bowl, and stir or whisk long enough that all of the lumps disappear. You want a thick, smooth batter. - Avoid over-baking.
Bake the Bisquick cornbread for approximately 30 minutes, or until the top is golden brown.
You will know it is ready to come out of the oven when a toothpick or knife inserted in the center of the bread comes out clean.
Serving Suggestions
Serve the slices warm, and be sure to have plenty of butter (or a dairy-free alternative) nearby. Honey is also a fantastic condiment to serve with it.
Serve your Bisquick cornbread as you would sourdough rolls recipe or Bisquick biscuits. We love serving it with southern-style dishes like crock pot smothered chicken, and pork chops with buttermilk. Or serve it as a side for ham, stew, soup, or chili.
If you craving it with cheese, jalapeno, or other flavor, you might want to check our jalapeno cheddar cornbread with jiffy mix or cornbread using buttermilk.
You may also top this recipe with sour cream, kernels or fresh corn, or unsalted butter.
🎯 TFN Pro Tip
Need to make this quick? Make dairy-free cornbread muffins! See the recipe card for full instructions on making cornbread muffins. You will need a 12-cup muffin pan, and the baking time will be less.
Recipe FAQs
Cornbread (and corn muffins, for that matter) taste best when they are freshly baked. But, they can be frozen in an airtight container or sealable plastic bag for up to three months.
Thaw for 3 to 4 hours at room temperature before reheating. To reheat, wrap in aluminum foil and warm in a 350°F oven until hot. Or, you can reheat muffins in the microwave.
Cover with a damp paper towel and cook at 50% power for 30 to 45 seconds. Avoid overheating or the cornbread/muffins will get tough.
Not always, but you can easily convert our Bisquick cornbread recipe to a gluten-free version. Simply substitute Gluten Free Bisquick for the traditional version.
Store any leftovers in an airtight container at room temperature for up to 4 days. They are delicious to eat as-is, or warm up for breakfast, lunch, dinner, or a snack!
Yes. But we love using our cast iron skillet for this recipe.
More Easy Bread Recipes For You To Try…
- Wheat Sandwich Bread Recipe
- Banana Bread with Sourdough Starter
- Cinnamon Rolls Using Frozen Bread Dough
- Bake Camembert Recipe
If you tried this bisquick cornbread without cornmeal recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bisquick Cornbread without Cornmeal
Equipment
- Casserole dish - OR
- skillet
Ingredients
- 2 cups Bisquick baking mix (see notes for DIY baking mix recipe)
- ½ cup butter, melted and cooled (1 stick)
- 2 eggs
- ¼ cup sugar
- 1 can (8.25 ounces) cream style corn (creamed corn)
Instructions
- Preheat oven to 350º F.
- Lightly grease your casserole dish or cast iron skillet. Add all ingredients into a medium mixing bowl. Stir just until mixed. Pour into casserole dish or cast iron skillet.
- Bake at 350º for 30 minutes. Let cool slightly before serving.
Notes
Nutrition
This post, originally published Dec. 2020, was updated with new content in Jan. 2023.
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Danielle A. says
Love the simplicity of this recipe! I look forward to tasting it. Planning to pair with some honey butter!
Kathline says
I made this with a couple of tweaks. I used a regular pancake mix that only required water to mix. I didn’t have creamed corn so I looked online to see how to make creamed corn. That wasn’t going to work so, I used a can of regular kernel corn (drained) and I added milk a little at a time until I got the consistency I wanted. I’m sure I could have used water. My family absolutely loved it.
Renae says
I’m so glad that your modifications worked out! It is such a forgiving recipe. And what a bonus that everyone loved it.
Ellen says
Genius idea! Creamed corn, of course!!! I’m about to make this to go with my chicken tortilla soup. I’ll let you know the results.
Renae says
How yummy that sounds!! I hope you loved it.