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