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 servings

Calories 282kcal

Author Heather Cheney

Ingredients

2 cups Bisquick baking mix
½ cup white sugar
½ cup cornmeal
½ teaspoon baking powder
2 whole eggs
1 cup water
½ 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