I’m not joking when I say – this is the best sweet cornbread I’ve ever had. I’ve always wondered how the grocery stores got their breads so moist and dense… now, I know the secret – BUTTER, and lots of it. I got this recipe from my friend’s mom, and it has changed my world! Because you can never have too much butter when baking, I made a little honey butter for the top that just took it to a whole new level… you may want to make this for Super Bowl Sunday!
2 sticks Unsalted Butter, melted & cooled
3/4 cup Sugar
1/2 tsp Baking Soda
3 tbsp Cornmeal
2 cups Bisquick
1 cup Milk (I used Skim, but any will do)
1 stick Unsalted Butter
1/4 tsp Vanilla Extract
2 tbsp Honey
Preheat your oven to 375º. Mix all ingredients with a hand mixer for about 2-3 minutes (batter will be light and fluffy, and will be a pale yellow color). Grease a 9×9 or 9×13 cake pan (I actually used a glass pie dish) and pour in the butter. Make sure the batter is even – sometimes, I’ll even lightly tap the pan on the counter to ensure there aren’t any bubbles. Bake at 375º for 22-25 minutes (9×13 pan) or 30-35 minutes (9×9 or pie dish).
For the honey butter, simply mix all ingredients until they are well combined, and then spread a little on the warm cornbread… YOU’RE WELCOME!