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Homemade Cornbread

Using this recipe for homemade cornbread, which is exceptionally fluffy in the middle, buttery, has crispy golden rims, and has the perfect crumb, you will remember why you love cornbread so much and be able to make it exactly how you like it. This is the cornbread you've been looking for because it's made with ingredients that aren't hard to get a hold of and probably already live in your kitchen. Egg whites are beaten until they form stiff peaks before being folded into the batter. This ensures that the egg whites contribute a light and airy texture to the finished product. You shouldn't skimp on the butter either; it's essential for imparting flavor to the bread and ensuring that it stays moist. And lastly, do not be afraid to let the cornbread bake until it is a deep golden brown all over. This is an important step in the process. If you want it to be even sweeter, add some honey or molasses to it after it comes out of the oven while it's still hot.
You are in for a real treat if you have never tried your hand at making cornbread from scratch before. This dish is ideal for serving as either an appetizer or a side dish when accompanied by hearty main courses such as chili, soup, or stew. The secret to making truly delicious cornbread lies in finding the ideal ratio of cornmeal to Bisquick in the recipe. If you use an excessive amount of Bisquick, your bread will be dense and heavy. If you use too much cornmeal, your bread will not only be dry but also crumbly. If you are able to get the proportions just right, however, you will be rewarded with a loaf of bread that is golden brown, buttery, and absolutely delectable. If you're looking for a recipe for the ideal side dish, give this one a shot the next time you need one. You won't be let down in anyway.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 people

Ingredients
  

  • ½ cup unsalted butter
  • 1 cup Bisquick
  • 1 cup cornmeal
  • 1 tsp sugar
  • ½ cup buttermilk
  • ½ tsp salt
  • 2 large eggs

Instructions
 

  • Place a rack in the oven and preheat to 200 degrees Fahrenheit.
  • Place the cast iron pan or baking dish in the oven to heat up after lightly greasing with butter.
  • Mix the Bisquick mixture, butter, and milk together in a big bowl.
  • Add the eggs to the mixture.
  • Mix thoroughly, just enough to merge (please do not mix excessively as that can cause problems).
  • Carefully remove the "hot" pan or dish from the oven before adding the batter to it.
  • Bake until the top of the cornbread starts to turn brown or for about 20-25 minutes.
  • Wait for 10 minutes before cutting and serving.
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