Homemade Cornbread

I usually make this as a side to a chili or a mexican dish.  They are easy and so delicious.   My boys would prefer to have them for every meal.  They are always gone in about 2 seconds.  I used to always make them in a 9×9, But now I make them individually in a muffin pan.

Rating: 5 stars  Difficulty of Recipe: 2 stars

How I changed it: I didn’t

Things I may do differently next time: Nothing

Will I make it again? Yes!

2 C Bisquick


3/4 C Sugar

1 t baking powder

1 square butter

1 C milk

2 T yellow corn meal

2 beaten eggs

Melt butter and cool. Mix other ingredients then add butter and mix well.

Bake in 8×8 or 9 inch round pan 30 minutes @ 350.  If you make them in a muffin pan, reduce time to 10-13 minutes. ~Alyssa

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply

Leave a Reply

Your email address will not be published. Required fields are marked *