Sweet Northern Cornbread

This sweet northern cornbread is a sweeter version of the classic southern cornbread but it is still one of my absolute favorites!

How Long Will Cornbread Keep?

Properly stored, freshly baked corn bread will last for about 1 to 2 days at normal room temperature.

How long does corn bread last in the fridge?

Freshly baked corn bread will keep well for about 1 week in the fridge when properly stored.

There are two different kinds of cornbread for Carrian and I. I’m from the south with is a more savory, sometimes dryer cornbread that could be made in a skillet or pan. Carrian grew up on a sweeter cornbread that’s usually in a cake pan. This Sweet Northern cornbread is a recipe from her sister and I have to admit, it’s my favorite cornbread now.

I don’t really think cornbread is necessarily the “coolest” thing out there, in fact it is constantly forgotten about compared to rolls, glorious rolls. I can’t help it, I’m all about our potato rolls, they are my absolute favorite. But, I will say that a tender, warm, piece of cornbread slathered in creamy honey butter deliciousness is something that when presented I cannot turn down, or stop eating.

What Goes Well With Cornbread?

At our house, we like to use a flavored butter on cornbread, like honey butter or chive butter.

Everyone agrees that chili is a good accompaniment to cornbread.

Like chili, soups, stews, and beans all have hot, rich sauces in which you can dip your cornbread.

There’s just something about the savory taste of cornbread that goes with the smoky flavors of southern barbeque.

Can Cornbread be Frozen?

Yes, to freeze: wrap corn bread tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.

Properly stored, it will maintain best quality for about 2 to 3 months, but will remain safe beyond that time.

Sweet Northern Cornbread

Yield: 1 recipe

Sweet Northern Cornbread

Total Time: 40

Prep Time: 25

Cook Time: 15

This sweet northern cornbread is a sweeter version of the classic southern cornbread but it is still one of my absolute favorites!

Print Recipe

Ingredients:

• 2 Cups Bisquick
• 3 1/2 Tablespoons Cornmeal
• 1/2 Cup Granulated Sugar
• 1 1/2 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 3 Large Eggs, slightly beaten
• 3/4 Cup Melted Butter, unsalted
• 1/2 Cup Honey
• 1 Cup Milk
• 1/2 Teaspoon Vanilla

Directions:

1. Heat the oven to 400 degrees.
2. In a mixing bowl combine the bisquick, cornmeal, sugar, baking powder and salt.
3. Whisk to thoroughly combine.
4. In a separate bowl, combine the egg, butter, honey, milk and vanilla.
5. Stir until smooth.
6. Add the dry ingredients and stir until completely combined.
7. Pour into a greased 8×8″ baking dish.
8. Bake for 20-25 minutes and let cool before cutting.

Nutrition Information

Yield: 1 recipe, Serving Size: 1

• Amount Per Serving:
• Calories: 3445 Calories
• Total Fat: 164.5g
• Cholesterol: 948.4mg
• Carbohydrates: 452.7g
• Fiber: 1.7g
• Sugar: 252.8g
• Protein: 61.7g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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