- 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 13x9-in. baking pan.
- 2. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Serve warm.
1 piece: 345 calories, 21g fat (12g saturated fat), 85mg cholesterol, 532mg sodium, 34g carbohydrate (14g sugars, 1g fiber), 4g protein.
May 28, 2018
I'm very picky about my cornbread and this is now my new go-to recipe. It is very cake-like in it's texture and taste. Absolutely perfect recipe as written!
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.
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.
Dec 31, 1969
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!
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.