Best Cornbread Ever
A soft, cake-like cornbread made with baking mix and cornmeal. Moist, lightly sweet, and perfect with honey butter or savory meals.
Ingredients
- 3 cups Bisquick or baking mix
- 3 large eggs
- 3/4 teaspoon baking powder
- 1/2 cup butter melted
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1-1/2 cup milk
- 3/4 cup sugar or sugar substitute (such as Splenda)
Instructions
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.In a large bowl, combine all ingredients and mix until just incorporated. The batter may be slightly lumpy.Pour batter into prepared pan and smooth the top.Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.Serve warm with honey butter if desired.
Notes
- This cornbread has a soft, cake-like texture rather than a crumbly traditional cornbread.Sugar substitutes work well in this recipe without affecting texture.Leftovers store well covered at room temperature for 1 day or refrigerated for up to 3 days.Excellent served with chili, soups, or hearty casseroles.You can make your own honey butter by combining equal parts honey and softened butter. :)
