Easy CornCake Bread

Published by Bonnie on

This is a very sweet and light cornbread–a great complement to a bowl of chili!

I got this recipe from an amazing couple who did our marriage counseling over in Germany.

She would host dinner events all the time, and I grabbed more than one of her recipes!

Thank you, Dawn Physioc, for sharing your home and hospitality!

The only thing I changed from the original recipe is the type of sugar we use.  I am trying to replace all of our white granulated sugar with a healthier alternative, so this recipe uses sucanat instead.  Honestly, though, you would never know the difference in taste!

Corn Cake Bread

Easy CornCake Bread

Course Bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 pan (8-10 servings)
Author Bonnie Hershey


  • For 8x8 Pan:
  • 1/2 cup Sucanat or equal amount of granulated sugar
  • 5 TBL cornmeal
  • 2 Cups Heart Healthy Bisquick
  • 1/2 tsp baking soda
  • 1 cup milk
  • 2 eggs
  • 1/2 cup unsalted butter melted
  • For 11x13 pan:
  • 3/4 cup Sucanat or granulated sugar
  • 1/2 cup cornmeal
  • 3 cups Heart Healthy Bisquick
  • 3/4 tsp baking soda
  • 1 1/2 cup milk
  • 3 eggs
  • 3/4 cup unsalted butter melted


  • Choose your pan size.
  • Preheat oven to 350 degrees.
  • Mix all of the ingredients together in a large bowl, just until combined. Batter should still look chunky.
  • Bake for 30-40 minutes, until knife in center comes out clean. Do NOT overbake!



Bonnie Hershey currently serves as a business and nutrition coach with their business, Hershey Holistic Health. She holds an undergrad degree in education, and a certification in Practical Nutrition from the Northwest Academy of Practical Nutrition. She has over 20 years of leadership experience and enjoys encouraging others in their personal growth.


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[…] Chunky Chicken and Black Bean Chili, pictured here with our CornCake Bread! […]

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[…] soup would go great with our Easy Corncake Bread or fresh tortilla […]

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