Sweet Cornbread

3.42 from 36 votes

This easy sweet cornbread recipe is soft, buttery and perfectly moist with golden edges and just the right amount of sweetness. Made with Bisquick and cornmeal, it takes only 5 minutes of prep and is perfect with chili, soup or honey butter.

Prep Time5

Cook Time45

Total Time50

Course: 200+ Easy Side Dish Recipes Every Mom Needs, Yeast Bread Recipes and Quick Bread Recipes

Cuisine: American

Keyword: best cornbread, bread, cornbread, cornbread recipe, honey, moist cornbread, quick bread, side, sweet cornbread

Servings: -15

Author: Carrian Cheney

Equipment

Ingredients

2 Cups Bisquick
½ Cup Cornmeal
3 teaspoons All-Purpose Flour
½ Cup Granulated Sugar
1 ½ teaspoons Baking Powder
¼ teaspoon Salt
3 Large Eggs slightly beaten
¾ Cup Unsalted Butter melted
½ Cup Honey
1 Cup Milk
½ teaspoon Vanilla Extract
Honey Butter for topping (optional)

US Customary - Metric

Instructions

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.
2 Cups Bisquick, ½ Cup Cornmeal, 3 teaspoons All-Purpose Flour, ½ Cup Granulated Sugar, 1 ½ teaspoons Baking Powder, ¼ teaspoon Salt
In a separate bowl, combine the egg, butter, honey, milk and vanilla. Stir until smooth.
3 Large Eggs, ¾ Cup Unsalted Butter, ½ Cup Honey, 1 Cup Milk, ½ teaspoon Vanilla Extract
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.
Honey Butter

Notes

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.

Nutrition