Bisquick Cornbread Recipes
BISQUICK CORNBREAD RECIPE - (3.8/5)
Provided by dkanon
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Mix Bisquick, cornmeal and sugar together. Place melted butter in medium bowl. Add milk and eggs and stir. Pour milk mixture into Bisquick mixture. Stir. Pour batter into 8 by 8 inch greased baking dish. Bake about 35 minutes until golden brown.
EASY BUTTERMILK CORNBREAD
Baking this cornbread in a cast-iron skillet gives it the crusty goodness that says home cooking. Cornmeal and buttermilk are ingredients that lend authenticity and flavor to this recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 28m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Generously grease bottom and side of 10-inch cast-iron skillet, 9-inch round pan or 8-inch square pan with shortening. If using skillet, heat greased skillet in oven about 5 minutes or until hot.
- Stir all ingredients until smooth. Pour batter into pan.
- Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 215, Carbohydrate 26 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg
BISQUICK CORNBREAD
This makes a moist, almost fluffy cornbread. This style of cornbread is quite popular in Hawaii. With all this butter, it has to taste good.
Provided by Judy from Hawaii
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Pour into an 8 by 8 pan& bake at 350 for 35 minutes.
Nutrition Facts : Calories 295.6, Fat 16.8, SaturatedFat 9, Cholesterol 80.3, Sodium 391.1, Carbohydrate 32.8, Fiber 0.6, Sugar 19.2, Protein 4.2
EASY BISQUICK CORNBREAD
A moist, sweet cornbread using bisquick. Based on "Jiffy Corn Muffin Mix Copycat Using Bisquick", Recipe #356178.
Provided by zoo66
Categories Quick Breads
Time 45m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Grease an 8x8 square pan or a 9 inch, deep dish pie pan.
- Stir dry ingredients together in a mixing bowl.
- In a separate bowl, mix milk and eggs together.
- Add wet ingredients to dry, add corn, and stir until just mixed.
- Pour into prepared pan and bake for 35 minutes.
Nutrition Facts : Calories 296.6, Fat 7.7, SaturatedFat 2.3, Cholesterol 74.8, Sodium 384.7, Carbohydrate 50.7, Fiber 2.7, Sugar 14.4, Protein 7.6
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
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