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Cowboy Corn Bread Recipe
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Cowboy Corn Bread Recipe

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5 3 4
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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 large eggs
  • 1 cup butter, melted
  • 1 cup half-and-half cream

Nutritional Facts

1 piece: 345 calories, 21g fat (12g saturated fat), 85mg cholesterol, 532mg sodium, 34g carbohydrate (14g sugars, 1g fiber), 4g 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


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)
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MY REVIEW
Debbie309
Reviewed Mar. 15, 2014 Edited Aug. 30, 2015

"This cornbread 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
pajamaangel
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
justmbeth
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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