Prep 10 mins
Cook 35 mins
High up in the Waimea Canyon, on the Island of Kauai, in the Kokee State Park, you'll find the Kokee Lodge. This is the recipe for their famous corn bread. I was surprised to find that it has Bisquick in it!
- 3 eggs
- 1 1⁄4 cups milk
- 1⁄2 lb butter, melted
- 3 cups Bisquick
- 1 cup sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄4 cup stone-ground cornmeal
- Whisk together eggs and milk.
- Combine dry ingredients.
- Add egg-milk mixture and melted butter.
- Pour into a 9x13 pan.
- Bake at 350° for 30 to 35 minutes.
This is such great cornbread! And easy too. Tastes great..comes together very quickly. Sweet, just the way I like my cornbread. I will come back to this recipe again and again. And my whole family loved it, that's a big plus! It took exactly 30 minutes in my oven. Just perfect! Thanks for sharing!
This makes a lot of very good corn bread!! Would be excellent for a large gathering, as it was I have frozen half of it, it will go nicely with a future bbq or stew night. It seemed to us to be lighter than the usual cornbread. It made for an interesting different use of Bisquick.
I used this recipe to make mini muffins in a Wilton Snowman/Mitten muffin tin and they were a huge hit at Christmas dinner and again the folllowing morning with coffee! Used about 1 tablespoon of batter per muffin and baked for 12 minutes -- thanks for posting!