≡ Menu
Corn Cake Bread

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!

Corn Cake Bread

Easy CornCake Bread
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 6-12
  • 8x8 Pan
  • ½ cup Sucanat (or equal amount of granulated sugar)
  • 5 Tablespoons cornmeal
  • 2 Cups Heart Healthy Bisquick
  • ½ teaspoon baking soda
  • 1 cup milk
  • 2 eggs
  • ½ cup unsalted butter, melted

  • 11x13 pan
  • ¾ cup Sucanat (or granulated sugar)
  • ½ cup cornmeal
  • 3 cups Heart Healthy Bisquick
  • ¾ teaspoon baking soda
  • 1½ cup milk
  • 3 eggs
  • ¾ cup unsalted butter, melted
  1. Choose your pan size.
  2. Preheat oven to 350 degrees.
  3. Mix all of the ingredients together in a large bowl just until combined. Batter should still look chunky.
  4. Bake for 30-40 minutes, until knife in center comes out clean. Do NOT overbake!


2 comments… add one

Leave a Comment or Question

Rate this recipe: