- 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.
Feb 20, 2020This is a perfectly delicious cornbread; not too sweet and moist enough. My grandkids love it.
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.