Five Star Cornbread
This post may contain affiliate links. Read our disclosure policy.
I would be a bad food blogger to post a Taco Soup recipe and then not share with you my fabulous five star cornbread recipe. I originally had this cornbread at a church dinner and had to get the recipe.
Honestly, this is the best cornbread recipe I’ve ever tasted. I have other cornbread recipes, but this is my favorite and the one I make the most.
If you have tried that one cornbread recipe you make using a cake mix, give this one a try. Then you’ll see what you’ve been missing. This sweet cornbread recipe perfectly balances cakiness and corniness with a tender crumb. It also uses baking mix for the base. It helps make it super easy to put together.
I mean how could you lose with a recipe that calls for 2 sticks of butter? This recipe is also really simple. Just make sure to follow the directions to mix it with a fork. That is key with this recipe. And don’t forget to slather this five star cornbread when you eat it with some good old honey butter.
Ingredients to Make Five Star Cornbread
- EGGS
- MILK
- BISQUICK BAKING MIX
- YELLOW CORNMEAL
- BUTTER
- BAKING POWDER
- SUGAR
How to Make Five Star Homemade Cornbread Recipe
Preheat your oven to 350°F (175°C). In a large bowl, whisk together the eggs and milk using a fork until well combined. Add the remaining dry ingredients to the bowl, stirring gently with a fork (not an electric mixer, as overmixing can lead to a dense texture). The batter should remain slightly lumpy for a fluffier end result.
Pour the cornbread batter into an ungreased 9×13-inch baking dish—I prefer using a glass pan for even baking. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Serve warm, topped with honey butter for an extra delicious touch. Honey butter is a must in my book.
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes! You can make this cornbread ahead of time and store it in an airtight container at room temperature for up to two days. For longer storage, wrap it well and place it in the freezer for up to three months. When ready to serve, reheat in a 350°F oven for about 10-15 minutes or until warm.
Can I make this recipe gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour in this recipe. Just ensure it’s a blend designed for baking for the best results. Cornmeal is naturally gluten-free, but verify that the brand you use is labeled gluten-free to avoid cross-contamination.
How do I store leftover cornbread?
Leftovers can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months. Reheat in the oven or microwave for a few seconds before serving.
Can I use a muffin tin for this recipe?
Yes! You can make this cornbread in a muffin tin for individual servings. Bake at the same temperature, 350°F, but reduce the baking time to 15-20 minutes or until a toothpick inserted comes out clean.
Can I make this cornbread in a cast iron pan?
Yes, you can make cornbread in a cast-iron skillet, which creates a crispy crust and keeps the interior moist. Preheat the skillet in the oven at 350°F, then add a bit of melted butter to coat the bottom and sides right before pouring in the batter. Bake for about 30-35 minutes, as cast iron holds heat well and may cook the cornbread a bit faster than a standard pan.
Can I add mix-ins like cheese or jalapeños?
Absolutely! Fold in about 1/2 to 1 cup of shredded cheddar cheese, diced jalapeños, bacon, or even canned corn kernels just before pouring the batter into the baking dish. These add-ins will give the cornbread extra flavor and texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Cornbread Waffles with Chili
- Southwest Cornbread Squares
- Easy Amish Cornbread
- Honey Cornbread Muffins
Five Star Corn Bread
Real Mom Kitchen
Equipment
Ingredients
- 3 eggs
- 1 ½ cups milk
- 3 cups Bisquick baking mix
- 3 heaping Tbsp corn meal
- 2 sticks or 1 cup melted butter you need the real stuff
- ¾ tsp baking powder
- 1 cup sugar
Instructions
- Preheat oven to 350 degrees.
- In a bowl, add the eggs and milk. Beat together with a fork.
- Add in the remaining ingrediets and mix with fork (not a mixer or it will fall). Mixture will have small lumps.
- Pour batter into an ungreased 9 x13 pan. I like to use a glass pan. Bake at 350 degrees for 40 to 45 minutes. Serve while warm with honey butter. Makes 15 servings.
Nutrition
