Wednesday, November 10, 2010

A Bisquick Cornbread.

So, wow...I can't believe I'm giving you a recipe for cornbread that involves bisquick. You see, me and cornbread, well we go way back. It was kind of a staple in my house growing up. My Dad liked vegetables and cornbread for supper and so that's what we had. My Grandparents liked to crumble cornbread in a glass and pour buttermilk over it and eat it that way. In fact, that's what they had for supper a lot of nights. Now my Dad likes "milk and bread" too. We all eventually turn into our parents. You know that right?  Another reason this cornbread is not something I would normally like is because it's not cooked in a black, cast iron skillet. Any Southern girl worth her weight owns at least one cast iron skillet. Now, I tell you this cornbread is moist, slightly sweet, and mouth-watering good. It's easy too. I think you will be very happy with the result if you try this. I got the photo and recipe from a really cute blog called Lisa is the lady behind the website and she named this Scott's Bisquick Cornbread because her husband, Scott, cooked it for her. Sweet. If Mr. K would cook for me, I would name all my dishes after him too. Unfortunately, I'm pretty sure he would not find that an appealing enough offer to actually do it. Anyway, back to the cornbread....make it soon. Serve it alongside a big bowl of piping hot soup. Here's the recipe: 2 Cups Bisquick, 6 T. cornmeal, 1/2 Cup Sugar, 2 Eggs, 1/2 Cup Butter (Melted), and 1 Cup Milk. Preheat oven to 350˚. Mix Bisquick and cornmeal together. Set aside. Add milk and eggs to melted butter (make sure it's slightly cooled) and stir together. Pour milk mixture into Bisquick mixture and stir together. Pour batter into a greased 8x8 baking dish. Bake at 350˚ for 35 minutes or until golden brown. If you want a variation, then you can substitute buttermilk in the place of regular milk. If you want more of a Mexican cornbread, then throw in 1 jalapeno (diced), 1/3 cup cheddar cheese, and 3 green onions (thinly sliced). Enjoy!


  1. I made this tonight, Mexican-style, and served alongside some chili. It was very good! It seems more like a bread than a cornbread, but delicious all the same. Thanks for sharing.

  2. You are right Tara. It's not the kind of cornbread that I was raised on, but I thought it worked well enough. I imagine it tasted good with your chili. That's my kind of meal!