This Homemade Sweet Cornbread is so moist and requires just 5 minutes of hands-on prep! Perfect alongside soups, chilis, and stews!
, slightly beaten
, for topping (optional)
Heat the oven to 400 degrees F.
In a mixing bowl, combine the bisquick, cornmeal, flour, sugar, baking powder and salt. Whisk to thoroughly combine.
In a separate bowl, combine the egg, butter, honey, milk and vanilla. Stir until smooth.
Add the dry ingredients to the wet and stir until completely combined being as gentle as possible.
Pour into a greased 9x9-inch baking dish. *
Bake for 15 minutes and then carefully open the oven a little, slide a piece of tinfoil over the bread and bake for an additional 20 minutes.
Open the oven, turn it off and let the corn bread rest 5 minutes before removing.
Let cool before cutting and serve with our famous honey butter.
Do NOT use an 8x8-inch baking dish. If desired, you can use 9x13-inch baking dish (the cornbread will just be less thick).
Cornbread can be frozen for up to 3 months.
Amount Per Serving (1 g)
Calories from Fat 117
% Daily Value*
Saturated Fat 7g
Polyunsaturated Fat 5g
* Percent Daily Values are based on a 2000 calorie diet.
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