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
2 eggs
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.
Tip:
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 our cookbook:
Click here to get the Dining On A Dime Cookbook, with tasty recipes and great tips to make your life easier and save you money!
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I didn’t have any bacon grease so I just used butter, but this was great! Light and fluffy and just the right amount of sweetness. This is my go to from now on!
I live in South Africa and bisquick and or baking mix is not available could I substitute with self raising flour
Lois it has a little more in it than what self rising flour but here is the recipe for it from our website which you could easily make or get more of an idea of what to use Homemade Baking Mix
I don’t buy the pre-made commercial baking mix any more. Use your recipe and it hasn’t let me down yet.
Thank you Kathryn. This is one of my favorite cornbread recipes too. I usually love syrup on my cornbread but with this recipe I don’t always use it or butter on it because it is so moist and butter alone.
I am making this recipe as I speak at 3:00 a.m. I used my mini cast iron muffin pan and melted bacon fat in it before adding batter. used 1/2 recipe to get 12 mini muffins. Will comment on finished product later.