Prep 10 mins
Cook 35 mins
Serve with honey-butter for a great treat!
- 3 eggs
- 1 1⁄2 cups milk
- 2 tablespoons butter or 2 margarine, melted
- 3 cups Bisquick
- 1⁄2 cup cornmeal
- 1 cup sugar
- 3⁄4 teaspoon baking powder
- Preheat oven to 350°F.
- Combine all dry ingredients.
- Combine remaining ingredients and add to dry ingredients and mix well.
- Pour into greased oblong pan.
- Bake 35 minutes.
Most excellent! I used to be a manager for Marie Callender's in the 90's and this is by far the closest copy cat I've come across. But even if you don't know what Marie Callender's corn bread is like, you will still like this cornbread. The Bisquick makes all the difference! I will be making this again and again, and it's going on my wedding menu!
I've been making this since Jan of this year and just recently modified the recipe so that it would be easier for me since I never have any Bisquick around the house. In place of the 3 cups of Bisquick I just use 3 cups of Krusteaz pancake and waffle mix. It comes out just the same and I always have some pancake mix around in bulk. Thanks for the wonderful recipe.
Made this recipe for corn bread when I found that the recipe on the box of corn meal was too dry. My husband and I were not disappointed with this recipe! The bread came super moist and retained their moisture for the next day and even after that. I only had whole milk on hand, but that worked well. This was paired with some homemade lentil chile. The Bisquick in the recipe really makes a difference! Thanks Lubie for sharing this recipe. This is a definite staple!