My life has never been the same since Mary shared this recipe with me. It’s the best version of cornbread I’ve ever tried. Probably because it’s more like cornbread cake. Yet, I love that it isn’t technically cake. I don’t know why, but that makes me feel better. Less guilty, I suppose. I’m all for minimizing guilt. That’s a great mantra for life. No guilt. One of my other mantras? Eat cake. Oh, the irony! This is a perfect complement to soup or chili. Try it. You’ll love it. Your life will never be the same.


2 eggs

1 c milk

1/2 cup butter, melted

2 c buttermilk Bisquick

2 heaping T cornmeal

1/2 t baking soda

1 c sugar


Beat eggs, milk, and butter in bowl. Add Bisquick, cornmeal, baking soda and sugar. Stir until combined. Pour into buttered 9 x 13 baking pan and bake at 350°F for 20-25 minutes.

This entry was posted in Breads/Rolls, The Good Food. Bookmark the permalink.

2 Responses to Cornbread

  1. Afton says:

    This would have gone perfect with the yummy tortilla soup. We had it last night and I loved it! Just made a boxed corn bread mix, but will try this one next time.

    • Carol says:

      Ooooo tortilla soup sounds awesome!! I love how easy this cornbread “cake” is . . . and this time of year, I don’t mind heating my oven for something so delicious. Totally worth it.

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