Yields:
10 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
This recipe has been in my family for decades. It’s not your typical cornbread. It walks the fine line between cornbread and cake. Incredibly buttery, light, and easy to make. This is always a crowd favorite. I had friends growing up who requested I bring a piece of cornbread to school if they knew my mother had some freshly baked. Enjoy!
Ingredients
Adjust Servings
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 pan.
- Cream together butter and sugar until light and fluffy. About 5 minutes
- Add eggs and mix until combined
- Mix in the Bisquick, baking soda, and cornmeal
- Gradually add in the milk and milk until just combined
- Pour into prepared 9x13 pan and bake for 30-40 min until lightly golden on top and a toothpick comes out clean. Enjoy!
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