Bisquick cornbread baked in a cast iron skillet
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Bisquick Cornbread

This Bisquick cornbread is the best cornbread recipe I've ever tried.  It's sweet, light, fluffy and super easy to make! A perfect accompaniment to a big bowl of chili!
Course Bread
Cuisine American
Keyword cornbread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 servings
Calories 282kcal
Author Heather Cheney

Ingredients

  • 2 cups Bisquick baking mix
  • 1/2 cup white sugar
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking powder
  • 2 whole eggs
  • 1 cup water
  • 1/2 cup melted butter

Instructions

  • Preheat oven to 350 degrees Fahrenheit. 
  • In a mixing bowl, whisk together dry ingredients. Add eggs, water, and butter and whisk until just combined and no dry spots remain. There’s no need to get the lumps out, over mixing will make your cornbread dry and tough. 
  • Pour batter into a greased 8×8 pan or 10" cast iron skillet and bake for 25-30 minutes until golden brown on top. A toothpick should come out clean when inserted in the middle when done.

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 432mg | Potassium: 94mg | Fiber: 1g | Sugar: 14g | Vitamin A: 315IU | Calcium: 60mg | Iron: 1mg