Doreen'S Corn Bread
Doreen's Corn Bread is a moist, sweet, and buttery treat with a tender crumb, perfect for family gatherings, picnics, or as a comforting snack.
Ingredients
Instructions
- Combine the dry ingredients: Bisquick, sugar, baking powder, and salt.
- Make a well in the center and add the liquid ingredients: oil, milk, eggs, and vanilla. Mix until well combined.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 35 minutes or until a toothpick inserted in the center comes out clean.
- Immediately after removing from the oven, drizzle melted butter over the top.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra 1/4 cup of sugar or a tablespoon of honey to the batter. You can substitute the oil with melted coconut oil or unsalted butter for a richer flavor. If you want to add some texture, mix in a cup of corn kernels or diced jalapeños. This cornbread pairs beautifully with Maxine'S Red Velvet Cake for a delightful dessert spread.
Serving Suggestions
Serve this cornbread warm, drizzled with honey or maple syrup for extra sweetness. It complements savory dishes well, making it an excellent side for chili, barbecue, or soups. Pair it with a refreshing Fresh Strawberry Cooler for a perfect summer meal or enjoy it as a snack with Cream Cheese Vegetable Sandwiches for a delightful lunch.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, simply warm in the oven at 350°F for about 10-15 minutes or microwave individual pieces for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Doreen'S Corn Bread contains roughly 501 calories, with 3g protein, 37g carbohydrates, and 34g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 752mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of Bisquick?
While you can substitute whole wheat flour, keep in mind that the texture will be denser. You might also need to adjust the liquid ingredients slightly, adding a bit more milk to maintain moisture. Bisquick offers a light, fluffy result that may not be replicated perfectly with whole wheat flour.
Is there a gluten-free option for this cornbread?
Yes, you can use a gluten-free baking mix in place of Bisquick. Ensure to check the label to confirm it's gluten-free. The texture may vary slightly, but it should still yield a delicious cornbread.
Can I freeze the cornbread for later?
Absolutely! To freeze, allow the cornbread to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).