Moist Delicious Cornbread

Moist, Delicious Cornbread

Years ago, before email, my mom mailed to me a recipe card with this recipe for Moist, Delicious Cornbread.  I think she got it from the newspaper and copied it down.  (This was before internet too!) It is unlike any other cornbread I’ve ever had.  It seems like most other cornbread recipes are usually dry and crumbly. I love this one, because it actually has very little cornmeal in it. (Just enough to call it “cornbread!”)  But it has a light, almost cake-like texture.  

I love to serve it with Chili or just about any kind of soup…It makes a hearty meal.  It’s so good with honey-butter!

2 eggs, beaten

1 c. milk

½ c. margarine, melted

2 c. Bisquick or other baking mix

1 c. sugar

5 T. yellow cornmeal

Grease and flour and 8 inch square pan. Set aside. Combine the beaten eggs, milk and melted butter. Stir until well blended. In a separate bowl combine the dry ingredients. Add dry ingredients, a little at a time and stir lightly. To keep a light texture to the cornbread, don’t over-stir. The batter may still be slightly lumpy. Pour into the prepared pan. Bake 30-40 minutes at 350°. (I live in a high altitude so I add 2 T. flour to the dry ingredients.) 

This cornbread would be wonderful for Thanksgiving dinner!

14 thoughts on “Moist, Delicious Cornbread

  1. Colleen

    Today I baked your, “Moist and Delicious Cornbread.” It truly is the best recipe for cornbread I’ve ever baked. Today I made the cornbread batter into acorns. They are so cute. There are a few of my family members that are diabetic including myself. With the acorn two bite shapes, it allows use to enjoy. I can’t wait to serve them at dinner.

    1. grandmabee Post author

      Just plain flour will not work the same as Bisquick. Bisquick has some other ingredients in it like shortening, baking soda, etc.

  2. Lisa

    One cup of sugar sounds really excessive. Do you have the equivalent for something like Stevia or Splenda? Do you have the nutritional values for this recipe please? Thanks so much. (So tired of Jiffy cornbread. Lol)
    Thanks again…

    1. grandmabee Post author

      You could actually make it with Splenda as is measures like sugar. I use Splenda as a substitute for sugar quite often. I have not ever tried making it with Stevia though…

  3. Trina

    I appreciate your recipe and I really will try it… In the south we make our cornbread differently. The cornbread you’re describing sounds like it has more of a cake type of texture. We never put sugar in true southern cornbread so it’s going to be described to my family as something different when I make this recipe. Don’t get me wrong… I’m not knocking it until I try it. True Southern cornbread isn’t dry and crumbly as you described, actually it has best texture when made properly. We use buttermilk for a richer consistency. Some folks just stick to good old “sweet milk” as they used to call it. We usually always and forever make it the way it has been handed down to us from way back when. Pure cornmeal is a must, no cornmeal mix will do…. And it’s an absolute necessity to have a cast iron skillet. I would love for you to try some honest to goodness “Southern all the way” cornbread that doesn’t come from a “box” but from whole, natural ingredients. I will try your sweet bread this week and get back to you on how the family likes it. Thanks again.

  4. Diana

    Finally a cornbread recipe that meets all my requirements. It’s very moist, not crumbly, and sweet like I like it. Thank you! Now I can quit looking.


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