Moist, buttery, and oh so delicious cornbread. This ain’t your mama’s recipe. This simple yummy recipe will leave you wanting more. Bet ya can’t eat just one.
Good old cornbread. How many times have I had dried out ones. Not to fear. This recipe promises a super moist, yes I used the “M” word, center and golden brown top. This is THE cornbread recipe that you need to have in your life. Top it with a pad of butter or honey for a go to favorite.
I got this recipe from my dear Aunty. She always made this recipe and it was never dry. I couldn’t figure out what the secret was until she shared this wonderful recipe with me.
Looking for another great side dish? Check out my recipe for yummy wontons.
What’s in this cornbread recipe?
- Baking powder
Cornmeal is a yellow powder made of ground up corn. You can find this in your local grocery store in the baking aisle.
What can I serve cornbread with?
Of course the classic chili never fails. It also goes great with soups, stews, meat dishes, or just snack on a piece all by itself with a glass of cold milk. Go ahead. I won’t judge you.
How to store cornbread?
Store cooled cornbread in an airtight container at room temp for a few days or in the fridge.
Can you freeze it?
You betcha. It will keep in a ziptop bag or airtight container for a few months.
How to make moist, delicious cornbread?
Pre heat oven to 350F. In a mixing bowl combine Bisquick, sugar, corn meal, and baking powder. Then add mlk, eggs, and butter. Stir to combine. Spray 9×13 baking pan with non-stick spray. Pour in mixture. Bake for 50 minutes or until golden brown.
- Pre heat oven to 350F.
- In a mixing bowl combine Bisquick, sugar, corn meal, and baking powder.
- Then add mlk, eggs, and butter. Stir to combine.
- Spray 9×13 baking pan with non-stick spray. Pour in mixture.
- Bake for 50 minutes or until golden brown.
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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