This sweet northern cornbread is a sweeter version of the classic southern cornbread but it is still one of my absolute favorites!
How Long Will Cornbread Keep?
Properly stored, freshly baked corn bread will last for about 1 to 2 days at normal room temperature.
How long does corn bread last in the fridge?
Freshly baked corn bread will keep well for about 1 week in the fridge when properly stored.
There are two different kinds of cornbread for Carrian and I. I’m from the south with is a more savory, sometimes dryer cornbread that could be made in a skillet or pan. Carrian grew up on a sweeter cornbread that’s usually in a cake pan. This Sweet Northern cornbread is a recipe from her sister and I have to admit, it’s my favorite cornbread now.
I don’t really think cornbread is necessarily the “coolest” thing out there, in fact it is constantly forgotten about compared to rolls, glorious rolls. I can’t help it, I’m all about our potato rolls, they are my absolute favorite. But, I will say that a tender, warm, piece of cornbread slathered in creamy honey butter deliciousness is something that when presented I cannot turn down, or stop eating.
What Goes Well With Cornbread?
At our house, we like to use a flavored butter on cornbread, like honey butter or chive butter.
Everyone agrees that chili is a good accompaniment to cornbread.
Like chili, soups, stews, and beans all have hot, rich sauces in which you can dip your cornbread.
There’s just something about the savory taste of cornbread that goes with the smoky flavors of southern barbeque.
Can Cornbread be Frozen?
Yes, to freeze: wrap corn bread tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
Properly stored, it will maintain best quality for about 2 to 3 months, but will remain safe beyond that time.
Sweet Northern Cornbread
Sweet Northern Cornbread
Ingredients
- 2 Cups Bisquick
- 3 1/2 Tablespoons Cornmeal
- 1/2 Cup Granulated Sugar
- 1 1/2 Teaspoons Baking Powder
- 3 Teaspoons Flour
- 1/4 Teaspoon Salt
- 3 Large Eggs slightly beaten
- 3/4 Cup Melted Butter unsalted
- 1/2 Cup Honey
- 1 Cup Milk
- 1/2 Teaspoon Vanilla
Instructions
- Heat the oven to 400 degrees.
- In a mixing bowl combine the bisquick, cornmeal, sugar, baking powder and salt.
- Whisk to thoroughly combine.
- In a separate bowl, combine the egg, butter, honey, milk and vanilla.
- Stir until smooth.
- Add the dry ingredients and stir until completely combined.
- Pour into a greased 8x8" baking dish.
- Bake for 20-25 minutes and let cool before cutting.
Video
Nutrition
This looks good, but please! It should not be called cornbread with only a few tablespoons of cornmeal in the whole recipe! 😊
That’s how cornbread is made where I grew up! It’s so yummy!
Exactly. There’s more cornmeal ion the bottom of a good pizza crust. It’s NOT cornbread. Period.
Been a while since I made and had cornbread. this sounds better than I make. going to try it soon. plan on chili next week. Will add.
Enjoy, Jay! We would love to hear how it goes!
Good grief ladies – don’t get so offended and be so critical! The recipe is clearly titled “Sweet NORTHERN Cornbread!” If sweet isn’t your thing – don’t try it – it’s that simple! I’m a California girl transplanted to Texas and MY momma taught me, “If you can’t say anything nice – don’t say anything at all!” Keep sharing Carrian and ignore small-minded people!
Bless your heart Karen! Thanks for the encouragement! And this cornbread is so good!
I was born and raised in the southwest, Arizona to be exact. Cornbread was a novelty in my home and I was the first one to make it at age 13 for my Grandma out of a Good Housekeeping cookbook. It seemed dry so I added more sugar and some honwy to the recipe, it was delicious and my Grandma loved it. Fast forward to 2009 and age 27, I moved to Tennessee deep south. My mother in law (God rest her soul) made cornbread with cornmeal, egg, buttermilk, and butter. It was ok but never the sweet “cornbread” I made for my Grandma. Thats how I guess old Southerners and “true” Southerners like their cornbread. I may try this for myself, my husband and our daughter. I love your blog and your casseroles have been a life saver in my house. Thank you!
Thank you Rebecca! Isn’t it so funny how tastes vary depending on what part of the country you are in?! You will love this cornbread if you like it sweeter! We would love to hear what you think!
This is so good! BEST cornbread recipe ever! I made this for family and friends and they loved it so much! Thanks for sharing it with us.
hey y’all -this cornbread looks amazing!
I tried your Southern Belle Cornbread Recipe last night. I baked it for 25 minutes and the center of the cornbread was still liquidy. I added about 10 more minutes of baking time. It still was not enough…….My oven is usually “right on” when it comes to temperature and time cooked on most recipes. I have made the notation on my copy of this recipe for next time…….Please tell – has there been an ingredient left out of this recipe? I see 3/4 ____ in the list of ingredients with nothing after it??? Was that just a typo?
Oh dear, it got formatted funny. It’s 3/4 butter. Unfortunately altitude seems to be an issue, more than the ovens. If it’s not setting make sure you tent with foil and continue to bake. I’m sorry about that.
This is the perfect substitute for my in-laws cinnamon rolls to accompany chili. I’m a Midwesterner, didn’t grow up with a lot of cornbread. I’ve come to enjoy the simple basic cornbread recipes but this definitely has it’s place in our family now! I never understood the cinnamon roll as a side to chili, but I can definitely see the pairing here. My kids gave this recipe thumbs up as well, like many kids, they’re suckers for sweetness 🙂
Yay! So glad to hear it!
I’m sorry but I come from a very long line of REAL Southern Belles who REALLY kne how to cook and Southern cornbread is NOT seeet NOR is it made with Bisquick!! Real Southern cornbread is merely cornmeal, egg, buttermilk and butter. It’s a quick and simple process. Not complicated at all! I don’t get why some cooks who claim to be cooks want to take a simple food and try to complicate it with too many ingredients and too many steps.
We would love to see your recipe and give it a try. 🙂 There are a lot of different people in different “Southern” towns and we love trying everyone’s recipes of what they grew up on. While this one may not be your own, you may still enjoy it. I bet we would certainly enjoy your recipe. Feel free to email a copy over if you’d like. Have a good day!
I will be 77 yrs. old in a few weeks, grew up in Arkansas, and now live in north Louisiana, and NEVER have I heard of using Bisquick to make corn bread, and only 6 TBS cornmeal? Honey? I am sorry but that sounds like cake to me. I still cook cornbread for my husband and myself, in a small frying pan a little bigger than you would need to fry one egg. Use 1/2 cup flour, 1/2 cup cornmeal (I prefer yellow), 2 Tsp. baking powder, 1/4 tsp. salt, 1 egg, and since I use butttermilk, I put about 1/8 tsp. soda. I don’t measure the buttermilk, I just pour till I get all the ingredients mixed up. Don’t overmix. Now, THIS is Southern cornbread!!
Hi Carolyn,
Thank you for such a great comment. I just need to grab some cornmeal and I’ll be trying this next week. Do you just cook it at 350 in the pan? Would love to hear more.
I’m with Steel Magnolia on this one. I make mine exactly like she does – the way my Mom and her Mom made it.
We can’t wait to give it a try.
Texas here….I know Bisquick neveR !
Oh you should try it! It’s delicious! Southern belles got nothin on this corn bread!
Is this truly a southern recipe with all the sweetener? I’m a northerner (born and bred) and I’ve read plenty on this subject, just saying. Your babies are beautiful!
I guess it depends on where you are . 🙂 and thank you so much!
No it’s NOT!
I am a true southern girl born and raised. This recipe sounds more like cake to me than cornbread…sugar, honey and vanilla? It would make a good dessert with a big cold glass of milk, but not with a meal…sorry. But your girls are gorgeous!
My husband made this yesterday and it was really good! I thought it was the perfect amount of sweetness that others I've tried are lacking. YUM! Thanks for sharing! 🙂
Your girls are seriously too adorable!! And I love the idea of doing cornbread for Thanksgiving – it does go so well with turkey!!
Such gorgeous photos!! So precious. And the cornbread sounds delish!
Your girls are gorgeous!!!
And I want you to know I still love cornbread. My hubby is making chili this weekend… I'll have him whip this up! YUM. 🙂
Look how cute your girls are!! I love cornbread and can't turn it down when it's warm and slathered in honey!! Looks amazing!
i love cooking and now i love your blog!
I am a HUGE fan of cornbread all year round. Can't wait to try this!
I love a good cornbread. I recently had a killer piece at The Farm restaurant in Park City.
And always with honey butter…. 🙂
I love making cornbread, but have never used bisquick in mine. I will have to buy some and try it. thanks for sharing!
awww such precious pictures!!!
And that cornbread looks amazingggg
Your girls are adorable! And this cornbread sounds incredible.
Awww those smiles are so priceless. Love seeing their pictures and gonna try this cornbread recipe, too.
Perfect time of year for cornbread. Your girls are so adorable!
This cornbread looks delish, Carrian!! I love cornbread for fall 🙂
Your girls are SO gorgeous!!!!