Cowboy Corn Bread Recipe
- 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.
1 piece: 345 calories, 21g fat (12g saturated fat), 85mg cholesterol, 532mg sodium, 34g carbohydrate (14g sugars, 1g fiber), 4g protein.
Reviews for Cowboy Corn Bread
"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."
"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."
"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!"
"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."