Cowboy Corn Bread Recipe

5 4 5
Cowboy Corn Bread Recipe
Cowboy Corn Bread Recipe photo by Taste of Home
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Cowboy Corn Bread Recipe

Read Reviews
5 4 5
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This corn bread is richer and sweeter than others I’ve tried, and especially luscious alongside ham and beans. —Karen Ann Bland, Gove, Kansas
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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

Directions

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

  • 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
  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

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Reviews forCowboy Corn Bread

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Queenlalisa User ID: 15400 252539
Reviewed Aug. 11, 2016

"My husband loves sweet cornbread. He really liked this recipe. I don't like sweet cornbread very much, but this was tasty. I just ate a small piece will butter."

MY REVIEW
Debbie309 User ID: 1007342 184554
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 User ID: 1603339 210979
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 User ID: 1196484 115140
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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