Very moist and sweet cornbread, goes great with soups (especially bean soups)!

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

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  • In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal.

  • In a separate bowl, combine eggs, milk and melted butter; beat until creamy. Stir in flour mixture until well combined. Pour batter into prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

Nutrition Facts

295.1 calories; 4.1 g protein; 31.3 g carbohydrates; 71.8 mg cholesterol; 497.7 mg sodium. Full Nutrition

Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2011
Sweet moist cake-like cornbread that's absolutely fabulous! Plus it's so easy to put together using buttermilk baking mix (a.k.a Bisquick)! I did "tweak" this a bit to get more of a cornbread flavor. I used 2 & 1/2 cups of buttermilk baking mix and 3/4 cup of cornmeal. I do like a sweet cornbread but I did cut the sugar back to 3/4 cup and it was plenty sweet. I used 1 cup of buttermilk vs. milk and it baked up nice and golden brown in more like 35 minutes. This was oh so buttery and moist served nice and warm. The leftovers are great for breakfast served with jam! Read More
(68)

Most helpful critical review

Rating: 3 stars
12/09/2005
Tastes like cake. We enjoyed it. Hard to eat like normal cornbread because it's so crumbly. But it was great crumbled over chili. I do like more corn flaver in my cornbread! Read More
(3)
158 Ratings
  • 5 star values: 122
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/01/2011
Sweet moist cake-like cornbread that's absolutely fabulous! Plus it's so easy to put together using buttermilk baking mix (a.k.a Bisquick)! I did "tweak" this a bit to get more of a cornbread flavor. I used 2 & 1/2 cups of buttermilk baking mix and 3/4 cup of cornmeal. I do like a sweet cornbread but I did cut the sugar back to 3/4 cup and it was plenty sweet. I used 1 cup of buttermilk vs. milk and it baked up nice and golden brown in more like 35 minutes. This was oh so buttery and moist served nice and warm. The leftovers are great for breakfast served with jam! Read More
(68)
Rating: 5 stars
08/01/2011
Sweet moist cake-like cornbread that's absolutely fabulous! Plus it's so easy to put together using buttermilk baking mix (a.k.a Bisquick)! I did "tweak" this a bit to get more of a cornbread flavor. I used 2 & 1/2 cups of buttermilk baking mix and 3/4 cup of cornmeal. I do like a sweet cornbread but I did cut the sugar back to 3/4 cup and it was plenty sweet. I used 1 cup of buttermilk vs. milk and it baked up nice and golden brown in more like 35 minutes. This was oh so buttery and moist served nice and warm. The leftovers are great for breakfast served with jam! Read More
(68)
Rating: 5 stars
01/07/2004
This was like eating a moist cake. Very delicious. If it weren't so crumbly, I would call it the perfect cornbread. I definitely will make this one again. Thanks. You can also try it this way, it's less crumbly and still good: 3 cups Bisquick, 2 cups milk, 1 1/4 cup sugar, 3 eggs, 2 tsp baking powder and 1 tsp vanilla. It's a Filipino receipe for Bibinka NOT cornbread but tastes the same as this recipe with a lot less crumbs. You can add drops of creamcheese on top and sprinkle with sugar before cooking. Yummy. I'm eating it right now. Read More
(61)
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Rating: 5 stars
04/14/2003
When I lived in Hawaii we used to eat at the Yum Yum Tree restaurant specifically because their cornbread was so exceptional. If this isn't their cornbread recipe it's remarkably similar--and every bit as good. Every time I make this cornbread folks ask me for the recipe. It's simply the best cornbread I've ever tasted. I think if you try it you'll agree! Read More
(51)
Rating: 5 stars
02/03/2004
I'll never make this again! I ate almost all of it by myself! This tastes like a good moist cake. My kids liked what little they got to taste. It gets moister as it sits. It's a little crumbly at first. Read More
(32)
Rating: 5 stars
04/14/2003
This was delicious. I've been looking for a sweet cornbread recipe. I was a bit unsure of what was meant by "buttermilk baking mix." Maybe pancake mix? I used Bisquick and it turned out fine. Read More
(25)
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Rating: 5 stars
10/30/2003
First time was a flop. I tried this a second time and it was outstanding! One of our favorites. Everyone is asking for the recipe Read More
(17)
Rating: 4 stars
04/14/2003
This was really good. Although I wasn't sure what was meant by buttermilk baking mix either. Read More
(17)
Rating: 5 stars
04/14/2003
It was Da Bomb!!! This was my first time making corn bread other than the Jiffy way. It was a hit my lady loved it. I was impressed. Definately a winner. Perfect Read More
(15)
Rating: 5 stars
09/26/2005
Here are the changes I made on this recipe to make it lower in fat & calories (there was no way I could bring myself to use a cup of butter! Yikes!)As another suggested I reduced the baking mix (reduced fat) to 2 1/4 C. and incr. the cornmeal to 1 cup. I decreased the sugar to 3/4 c substituted Egg Beaters for one of the 3 eggs and used 1/4 c. melted butter & 1/2 c. Lite sourcream. They were very moist! To make 18 muffins fill "Pam" sprayed cups with 1/4 c. of batter and bake for 18-20 min. These were fantastic fresh out of the oven and I'm anxious to see if they're even better tomorrow with my soup. Read More
(14)
Rating: 3 stars
12/09/2005
Tastes like cake. We enjoyed it. Hard to eat like normal cornbread because it's so crumbly. But it was great crumbled over chili. I do like more corn flaver in my cornbread! Read More
(3)