The key to the perfect cornbread texture is a correct ratio between cornmeal and Bisquick mix. Too much cornmeal will make the cornbread too dry and crumbly – almost like wet sand. This recipe calls for Bisquick baking mix just because it’s more commonly available, but of course, Marie Callender’s will work, too.
Preheat to 375° Spray an 8”x 8” casserole dish or pan with baking spray. In a large bowl, whisk eggs until well-blended. Whisk in melted butter until combined. Gently whisk in sour cream, corn, and cream style corn until uniform. Stir in corn bread mix until blended. Fold in cheese. Pour mixture into prepared casserole or pan.
This cornbread requires 35 minutes to bake, but I like to check at the 30-minute mark, just to be sure. Use room temperature ingredients. Set the milk and eggs out on the counter 1 hour before use. Or, microwave the milk and submerge the eggs in hot water for a few seconds to warm them up.
Too much cornmeal will make the cornbread too dry and crumbly – almost like wet sand. This recipe calls for Bisquick baking mix just because it’s more commonly available, but of course, Marie Callender’s will work, too. You can also use a regular pancake mix in a pinch. You can use gluten-free Bisquick for gluten-free cornbread.