This Best Ever Easy Cornbread Recipe is so delicious, sweet and moist you can eat it with nothing on it! Serve with stews, chili, soups and more!
I loved drowning my cornbread in syrup until I discovered this easy cornbread recipe. This cornbread is so delicious I can eat it with nothing on it! It is sweet and moist, easy to make and has the best flavor! It’s great to use to make dressing (stuffing) or to serve with stews, soups or chili. It is so good, it will probably become a staple in your home!
Best Ever Easy Cornbread Recipe
2 cups baking mix (Bisquick)
1/2 cup cornmeal
1/2 cup sugar
1/2 cup butter, melted
1 tsp. baking powder
1 cup milk
Preheat oven to 350 degrees. Stir all the ingredients together. Blend until smooth. Pour into a greased 8×8 inch baking pan and bake for 30 minutes. Serves 9.
I like to bake my cornbread in a cast iron frying pan. I grease it with bacon grease and heat the pan in the oven while it is preheating. As soon as it is hot (about 5 minutes of so or the amount of time it takes to mix the batter) I pour the cornbread batter into the pan and bake it.
You can also easily make this easy cornbread recipe into corn muffins by pouring the batter into muffin tins.
This easy cornbread recipe is from Volume 1 of our cookbook:
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