Whip up a light and moist Hawaiian cornbread using a baking mix with this super simple and fluffy recipe.

If the more traditional cornbread is a bit dry for you and your family, this Hawaiian cornbread recipe might just be the best possible replacement.

This is a rich, buttery cake-like cornbread that is full of flavor and great alongside a number of simple meals.

A slice of Hawaiian cornbread on a white plate sits on a wooden table. Behind it, a large dish holds the rest of the cornbread. The text reads "Hawaiian Cornbread from a Mix." A yellow cloth is visible in the background.

Simple Ingredients

Like all the best homemade recipes, there’s nothing fancy here and in most cases you likely have the necesarry ingredients in your pantry to whip this up any day of the week.

Most of it needs no introduction but here a few notes to keep in mind.

Baking Mix

You can use our simple baking mix recipe or something from the grocery store if you prefer. Just use whatever you would normally use to make pancakes or biscuits from a mix.

A square baking dish with a piece of cornbread removed, showing its golden-brown crust. The dish sits on a yellow textured cloth, and a ceramic mug with a brown rim is in the background.

Coconut Milk

For a full rich flavor, the recipe uses canned full fat coconut milk. Simply open the can, stir everything well to combine and measure.

However, if you don’t have or don’t want to use coconut milk, use whatever milk or milk substitute you have on hand instead. Regular cow milk or buttermilk will work perfectly. Oat or almond milk, too.

Cornmeal

We tested this recipe with both coarse and medium grind cornmeal. Both worked excellently with only slight differences in the final crunch. There’s not much cornmeal, so use whatever you have in the pantry and know that you’ll have more than fine results.

A freshly baked golden-brown Hawaiian cornbread in a white square baking dish with brown tulip and fence patterns. The dish is placed on a wooden countertop with a yellow cloth underneath. A mug with a dark brown rim and handle is in the background.

Baking Pan

We baked this in a square baking pan. It is likely that you could easily use a round 9″ cake pan or even a 9″ cast iron skillet just as easily. Watch the baking time for different pans, just in case.

How to Serve

Use this as you would any cornbread. Serve alongside chili or soup for something simple and wonderful.

It is quite wonderful with eggs for breakfast or brunch, too.

A slice of cornbread on a white plate sits on a wooden table. In the background, a yellow cloth holds a larger dish filled with more cornbread. A decorative pattern is visible on the side of the larger dish.

How to Store

Keep any leftover cornbread in an airtight container where it should stay fresh for up to 5 days at room temperature.

For longer term storage, place pieces into freezer bags and freeze. Let frozen cornbread thaw on the counter. Use up any frozen pieces within 6 months for best flavor and to prevent freezer burn.

This recipe does freeze delightfully well so feel free to make 2 when you’re baking, one for now and freeze one for later.

A slice of golden-brown cornbread on a white plate. In the background, a square baking dish filled with cornbread is visible. Text reads "Hawaiian Cornbread From a Mix" and "Rootsy.org" at the bottom.

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Yield: 9 Pieces

Hawaiian Cornbread from a Baking Mix

Name: Hawaiian Cornbread from a Baking Mix
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 9
Cuisine: American
Ingredients: 1 Cup Salted Butter, Melted; 2 Eggs; 1 Cup Coconut Milk; 2 Cups Baking Mix; 3/4 Cup Sugar; 3 Tablespoons Cornmeal; 1 teaspoon Baking Soda

Whip up a light and fluffy pan of sweet Hawaiian Cornbread with this recipe that uses baking mix for an easy and delicious side dish!

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 50 minutes

Ingredients

1 Cup Salted Butter, Melted
2 Eggs
1 Cup Coconut Milk
2 Cups Baking Mix
3/4 Cup Sugar
3 Tablespoons Cornmeal
1 teaspoon Baking Soda

Instructions

Grease a 9X9 square baking pan.
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, whisk together the melted butter, eggs, and coconut milk. Set aside.
In a large mixing bowl, combine the baking mix, sugar, cornmeal, and baking soda. Mix to combine thoroughly.
Pour the wet ingredients into the dry and mix until combined.
Pour the batter into the prepared baking pan.
Bake in the preheated oven for 45 to 50 minutes or until and inserted toothpick or skewer comes out clean.
Cool the pan on a wire rack before serving.

Hawaiian Cornbread : Baking Mix Recipe