Bisquick Cornbread

This cornbread recipe is so soft and fluffy (thanks to the Bisquick mix we use) it also has subtle hints of sweetness from the sugar added to the cornbread batter. This is our go-to recipe and gets rave reviews from everyone who eats it!

Course bread, Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 123kcal

Author Whitney Wright

Ingredients

1 cup milk 2% or whole milk
6 tablespoons butter melted, salted or unsalted butter is fine to use
2 large eggs
2 cups Bisquick
1/2 cup granulated sugar
1/4 cup cornmeal
1/2 teaspoon baking soda

Instructions

Preheat oven to 350°F. Lightly grease a 9x13” baking dish with nonstick cooking spray. Set aside.
In a medium bowl whisk the milk, butter, and eggs.
Add the Bisquick, sugar, cornmeal, and baking soda. Using a rubber spatula and mix to combine until no flour streaks remain.
Pour the batter into the prepared baking dish. Bake for 25-30 minutes.
Remove from the oven, let cool, slice and serve.

Notes

Recipe given to me from my good friend, Janey.

Nutrition