bloglovinBloglovin iconCombined ShapeCreated with Sketch. Fill 1Created with Sketch. Fill 1Created with Sketch. Fill 1Created with Sketch. Fill 1Created with Sketch. Fill 1Created with Sketch. rssRSS iconsoundcloudSoundCloud iconFill 1Created with Sketch. Fill 1Created with Sketch. Fill 1Created with Sketch. Fill 1Created with Sketch. arrow-lCreated with Lunacy arrow-rCreated with Lunacy mix-lineCreated with Lunacy pinch-lineCreated with Lunacy searchCreated with Lunacy


Golden Cornbread

I have been a big cornbread fan for my entire life.  Until a few years ago, I always just made the recipe on the side of the cornmeal box, and I was pretty happy with it.  I occasionally tried something new, like a recipe from the Little House on the Prairie Cookbook or something with cheese, corn, and green chilies in it, but in general, I just floated along with my box recipe, blissfully unaware.

When we were dating and my husband first made this cornbread for me, I had a very snobby attitude toward it.  Instead of being coarse, slightly on the dry side, and hearty like “real” cornbread, it was fluffy, tender, and sweet.  I was used to choking down leftovers with a huge glass of milk so that I didn’t asphyxiate on the dry, sandy crumbs, and I didn’t think this moist, cakey cornbread was legit enough.  But after a few months of eating it, I was hooked.  Now I shudder at the thought of the cornbread I used to eat:  dry, crumbly, corny.

Without further ado, my favorite cornbread recipe:  sweet, tender, and lighter-than-air.

Golden Cornbread
makes one 9×13 pan

3 eggs, at room temperature
1 stick butter, softened
1/2 cup cornmeal
3 cups Bisquick (*if you are of the strictly-from-scratch camp, scroll down to the bottom of the post)
3/4 teaspoon baking powder
1 1/2 cups milk, at room temperature
1 cup sugar

Combine all ingredients in a big bowl, and mix until well blended.  Pour batter into a greased 9×13″ pan and bake at 350 degrees.  I swear the baking time always varies a lot.  Start with 30 minutes and work your way up from there.

*If you don’t want to use Bisquick, you can make a copycat version from scratch.  This makes more than you will need for the cornbread, but the extras can be stored at room temperature:
4 cups flour
2 Tablespoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup nonfat powdered milk

Combine all ingredients, cutting shortening in with a fork or pastry cutter, until mixture resembles coarse meal. Store in an airtight container at room temperature.

2 thoughts on “Golden Cornbread

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.