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Cowboy Cornbread

This cornbread is richer and sweeter than others I’ve tried, and especially luscious alongside ham and beans. —Karen Ann Bland, Gove, Kansas
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    12 servings

Ingredients

  • 2 cups biscuit/baking mix
  • 1 cup yellow cornmeal
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup butter, melted
  • 1 cup half-and-half cream

Directions

  • In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13x9-in. baking pan.
  • Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Serve warm.
Nutrition Facts
1 piece: 345 calories, 21g fat (12g saturated fat), 85mg cholesterol, 532mg sodium, 34g carbohydrate (14g sugars, 1g fiber), 4g protein.
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Reviews

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Average Rating:
  • Barbara
    Feb 20, 2020

    This is a perfectly delicious cornbread; not too sweet and moist enough. My grandkids love it.

  • Stephanie
    May 28, 2018

    I'm very picky about my cornbread and this is now my new go-to recipe. It is very cake-like in it's texture and taste. Absolutely perfect recipe as written!

  • Queenlalisa
    Aug 11, 2016

    My husband loves sweet cornbread. He really liked this recipe. I don't like sweet cornbread very much, but this was tasty. I just ate a small piece will butter.

  • Debbie309
    Mar 15, 2014

    This cornbread is fabulous! I was having 14 dinner guests and needed a good corn bread recipe. I doubled this recipe, and baked it in a 11x15 inch pan at 325 degrees for 40 minutes. It turned out wonderfully! The best corn bread I've tasted in a long, long time. Served with honey and butter, it complimented a vegetarian chili.

  • pajamaangel
    Oct 27, 2013

    This would have been 5 stars, but it crumbled super easy and was hard to eat with our hands. The taste is absolutely fabulous though!

  • justmbeth
    Jan 2, 2012

    Very sweet and flavorful corn bread. Turned out a bit crumbly but we didn't mind. I used my 12 in. cast iron skillet instead of a 13 x 9 pan.

  • Janet Burkhart
    Jul 15, 2009

    No comment left