Easy CornCake Bread

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!

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Easy CornCake Bread

Course Bread

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1 pan (8-10 servings)

Author Bonnie Hershey

Ingredients

• 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

Instructions

• 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!