My mom’s sweet cornbread recipes was one of the first that I posted here. It took me a solid two hours to take the dark and, frankly, uninspiring photos that I posted. When I whipped up a batch of this family favorite earlier this week, I decided that it’s time for this cornbread recipe to see the light again. It’s so easy and such a crowd pleaser! The perfect thing to accompany steaming bowls of soup and stew in the coming weeks.
1 ½ sticks butter, room temperature
1 ½ cups sugar
3 cups Bisquick
1 ½ teaspoons baking powder
3 tablespoons cornmeal
1 ½ cups milk
1. Preheat oven to 350-degrees. Grease a 9″ x 12″ baking pan.
2. Mix all the ingredients with a hand or stand mixer until well combined. Pour into the pan and bake 35-40 minutes.