Cowboy Corn Bread Recipe
Cowboy Corn Bread Recipe photo by Taste of Home

Cowboy Corn Bread Recipe

Publisher Photo
This corn bread is richer and sweeter than others I’ve tried, and especially luscious alongside ham and beans.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 2 cups biscuit/baking mix
  • 1 cup yellow cornmeal
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup butter, melted
  • 1 cup half-and-half cream

Nutritional Facts

1 piece equals 345 calories, 21 g fat (12 g saturated fat), 85 mg cholesterol, 532 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13-in. x 9-in. baking pan.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12 servings.
Originally published as Cowboy Corn Bread in Country June/July 2009, p49

Nutritional Facts

1 piece equals 345 calories, 21 g fat (12 g saturated fat), 85 mg cholesterol, 532 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Cowboy Corn Bread

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 15, 2014

This recipe is fabulous! I was having 14 dinner guests and needed a good corn bread recipe. I doubled this recipe, and baked it in a 11x15 inch pan at 325 degrees for 40 minutes. It turned out wonderfully! The best corn bread I've tasted in a long, long time. Served with honey and butter, it complimented a vegetarian chili.

MY REVIEW
Reviewed Oct. 27, 2013

This would have been 5 stars, but it crumbled super easy and was hard to eat with our hands. The taste is absolutely fabulous though!

MY REVIEW
Reviewed Jan. 2, 2012

Very sweet and flavorful corn bread. Turned out a bit crumbly but we didn't mind. I used my 12 in. cast iron skillet instead of a 13 x 9 pan.

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