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 is from our Cookbook
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Jan says
I do the same with the cast iron pan, Jill; it’s great that way! But I will try it w/ the bacon grease next time, definitely.
Jill says
I think you will love the flavor the bacon grease gives it. It doesn’t taste like bacon but just enhances the cornbread flavor. People talk about home cooking and how good their grandma’s things always tasted, well bacon grease is one the the best kept secrets that grandma used and many have completely forgotten about. Bacon grease really was the main type of oil or grease used at all years ago. I use it in my baked beans, fried or scrambled eggs, to fry my pancakes and French toast in, hash browns and fried potatoes and I even use it when I make homemade rolls. An older woman at our church made the best flavored rolls I had ever tasted and I asked her secret. She said when she would put the rolls in the bowl to rise for their first rising she would grease the bowl with bacon grease so the dough wouldn’t stick to the edges of the bowl while rising. It added just the right amount of flavoring.
Brenda D. says
I loved my grandma’s cooking and bacon grease was her secret as well. She made the best pie crust and always used lard she would also add a scant teaspoon of bacon grease to her pie crusts as she scraped them together (as she called it). It was always just that little extra something even if you couldn’t pick out what that “something” was.
A. Johnson says
Use cultured buttermilk instead of milk. Will have a richer taste and better texture. This recipe makes a really sweet cornbread based on the amount of sugar in it. The recipe on the Quaker cornmeal box is an excellent alternative. It calls for 1.5 cup AP flour and 3/4 cup of cornmeal. Use 1/3 cup of sugar instead of 1/4 cup as noted on the box. Substitute butter for vegetable oil and use cultured buttermilk. I use a cast iron skillet either with bacon fat or vegetable oil to coat and heat in the oven just like Jill does. I do prefer vegetable oil since my cornbread has a bit of a bacon-y taste.
Jill says
I use buttermilk in regular cornbread recipes but since I use the Bisquick in this one I don’t usually need to use buttermilk in it because it produces the same affect. More people have Bisquick on hand and it is easier to keep on hand than buttermilk too. I like the sweetness in this cornbread too because with most cornbread recipes they are a little drier then I like and don’t have enough sweetness so I usually have to drown them in syrup when I eat them. This is the only recipe I have that doesn’t need extra something added to it like butter or syrup.
Jean says
Wow! This is really good if you like sweet cornbread but the corn bread purist may not like it because it is so sweet and cake like (my father-in-law doesn’t like sweet cornbread). I really like sweet cornbread so I loved this and ate too much of it 😉
Mary Jane says
I am glad to see that I am not the only one who bakes my cornbread in a cast iron frying pan. It just seems to taste better that way. When my kids were home, I often baked it in the oven, then just served it in the pan at the table, for breakfast. I cut it in squares and served it with butter or margarine and pancake syrup.
Natalie says
How many inches is your cast iron pan?
Jill says
You can do it in about a 10 in pan.
Tina L says
I just made this cornbread in my cast iron skillet last night and WOW was it good!! I highly recommend making it and sharing it! Everyone that tried it where I work gave it a thumbs up! Thanks so much for posting this!
Jill says
This recipe is in our cookbook Dining on a Dime and it is one of my favorites too. When I first saw it I wasn’t how good it would be with the Bisquik and all but found really fast it was to die for. I use to put butter and syrup on my cornbread but this is so good and buttery as is I don’t even use butter on it. So glad it worked out for you and you enjoyed it.
Oh one last thing. I sometimes mix up the dry ingredients – several at a time- and put them in a baggie. Then when I want some cornbread quick all I have to do is add the wet ingredients and I am good to go. Makes it as easy as having a box mix on hand.
Sheila B says
That sounds really good. I also use a cast iron skillet with bacon grease. I also separate my eggs, add the yolks when it calls for eggs, whip the egg whites and fold them in at the end. It makes a much fluffier cornbread, even when it’s cold.
Bonnie says
Have you made this without the sugar in it? I don’t like sweet cornbread but wondered if it would take away from the texture by omitting it.
Thanks~
Aileen says
As a Texan, I just had to chime in. This isn’t cornbread, it’s cake. 🙂 In the South, our cornbread contains much more cornmeal in ratio to the flour and there is no sugar. We do bake it in a bacon greased cast iron skillet, now that I can agree with! So yummy that way.
Jill says
Had to laugh at your comment Aileen. For those of you who don’t know there is a big controversy in the South over using sugar in cornbread etc. It really has quite a history about this very subject. One thing most did always do is they would always cover it up with a ton of syrup or molasses. I love syrup on my cornbread but this recipe is so good I don’t have to use any syrup on it. This recipe is so moist and not dry at all so I really love it.
Linda says
Our family is from Louisiana and my Mother and grandmother never used any flour or sugar in their cornbread. One thing that they did do was to heat the skillet on top of the stove with some bacon grease in it and then sprinkle lightly with cornmeal before pouring the batter in, makeswonderful crispy crust, always turned the bread out onto a plate with bottom side up. I suppose raising six children on a farm with barely enough money to survive is why they didn’t use flour or sugar in their cornbread as well as why they all moved to California after WWII, where I was born 😁 To each either own.
Heather says
That is not traditional cornbread. Traditional used only a little flour..cornmeal (white lily) or (Hudson cream) and butter milk and eggs..in a hot skillet rubbed with lard or bacon grease..thats real southern bread..no sugar either.
Jill says
No sure why everyone is so upset about whether this is or is not Southern cornbread because I never claimed that it was although after doing much research on it I am wondering if true Southerners really know what real traditional Southern cornbread is because first may who call themselves true Southerners have these ancient recipes that do have sugar in them, most use a hot skillet rubbed with bacon grease and not lard, most use yellow cornmeal but a lot use white corn meal. The history on corn bread is very interesting and I think if most Southerners read it they would be surprised at what they find out. I have also found that people swear theirs is traditional and yet if you drive 100 miles to another community in the South they would have something totally different.
I have tasted Amish potato salad that was really really good but went to Texas, California and Minnesota and tasted the exact same potato salad that was out of this world.
Does it really matter. This is a really really good tasting corn bread recipe. It doesn’t matter if it is from the South, North, East or West it just plain tastes good. Like many things in my life I try not to be prejudice about where it is from. Just because something has the work traditional in front of it doesn’t mean it is better than something else.
Fran says
Amen, I have to agree.
It’s a FANTASTIC cornbread recipe. It doesn’t matter if it’s traditionally southern or not.
Bottom line is its swert, and it’s delicious.
I live in South Carolina and love a sweet cornbread.
If anyone doesn’t like it sweet, then don’t make.
Thanks for sharing a GREAT recipe.
Jill says
Thank you Fran. I agree with you completely.
Franklin Blankenship says
I love the recipie. Can I freeze it after baking it?
Jill says
Yes you can freeze this
Clarissa says
Sounds delicious! Can I use all purpose flour instead of Bisquick? I never use it.
Jill says
Clarissa the thing is that the Bisquick has things like baking soda, baking powder,shortening etc. – here is a link for our recipe for homemade baking mix and you can see all the things it has in it. Homemade Baking Mix You can try it with the flour the texture may not be the same.