This sweet cornbread starts with baking mix, cornmeal and corn kernels are added to make a fluffy bread to serve with almost anything.
Original recipe makes 1 – 9×13 inch pan
Ingredients
3 cups biscuit baking mix
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
3 eggs
1 1/4 cups milk
1 cup butter, melted
2 cups frozen corn kernels, thawed
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PREP
15 mins
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COOK
30 mins
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READY IN
45 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
- In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
Nutrition
Calories: 399 kcal
Carbohydrates: 46.9 g
Cholesterol: 96 mg
Fat: 21.9 g
Fiber: 1.4 g
Protein: 5.9 g
Sodium: 618 mg