Bisquick Cornbread without Cornmeal
Enjoy a warm, fluffy cornbread without all the fuss. This simple recipe uses only 5 pantry ingredients and requires no cornmeal or dairy.
Servings: 8 servings
Calories: 290kcal
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
- 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.
- 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!
- 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.
Nutrition
Serving: 1slice | Calories: 290kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 581mg | Potassium: 102mg | Fiber: 1g | Sugar: 11g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg