The next time you want a Southern style meal, be sure to make a side of Bisquick cornbread! It’s a super moist corn bread without cornmeal or dairy products, and you only need 5 ingredients to make it.
You may already know this, but Bisquick baking mix is useful for so much more than just making yummy biscuits and pancakes.
Today, we are sharing a savory side dish recipe that uses Bisquick as an easy base.
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Why We Love This Bisquick Cornbread Recipe
- Quick and budget-friendly.
Using baking mix is less expensive than cornmeal, especially if you use our homemade 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 cornbread with creamed corn.
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.
- 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.
- 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.
- Canned cream style corn – Contrary to popular belief, almost all brands of creamed corn have no cream, and are dairy free.
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 corn bread will definitely stick!
- Combine the ingredients thoroughly.
Use a large mixing bowl, and stir 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.
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.
Store any leftovers in an airtight container at room temperature for up to 4 days. They are delicious to eat as-is, or warm them up for breakfast, lunch, dinner, or a snack!
Making Cornbread Muffins
See the recipe card for full instructions on making corn bread muffins. You will need a 12-cup muffin pan, and the baking time will be less.
Cornbread Recipe FAQ
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 for 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.
Bisquick Cornbread without Cornmeal
- 8"- 9" casserole dish - OR
- 9" cast iron skillet
- 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)
- 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.
This post, originally published Dec. 2020, was updated with new content in Jan. 2023.