Ono Cornbread
Ono Cornbread is a moist, buttery treat with a hint of sweetness and crunch from cornmeal, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9 x 13-inch (deep) pan.
- Melt butter in the microwave in a large bowl.
- Mix milk and eggs in a separate bowl.
- Add the milk and eggs mixture to the cooled melted butter.
- Add dry ingredients—Bisquick, sugar, baking soda, and cornmeal—to the wet mixture.
- Pour the batter into the prepared pan.
- Bake for 40 to 50 minutes until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a slightly sweeter cornbread, consider adding an extra 1/4 cup of sugar or incorporating some honey or maple syrup into the wet ingredients. If you're out of cornmeal, finely ground polenta can be a suitable substitute. You can also experiment by adding ingredients like cheese or jalapeños for a savory twist, reminiscent of hearty American recipes.
Serving Suggestions
Ono Cornbread makes a delightful side dish, perfectly pairing with chili or a hearty soup. Consider serving it alongside a fresh salad or as part of a barbecue spread. For a sweet treat, enjoy it with a drizzle of honey or butter. This recipe can also be a great base for dishes like cornbread stuffing, a delicious complement to recipes like Christina'S Pumpkin Bread.
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 refrigerate for up to a week. To reheat, place slices in the microwave for about 20 seconds or warm in the oven at 350°F until heated through. Enjoy it with butter or honey on the side.
Nutrition & Diet Analysis (per serving)
Each serving of Ono Cornbread contains roughly 604 calories, with 3g protein, 30g carbohydrates, and 53g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 511mg per serving (22% 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, Bisquick provides a unique blend of leavening agents and flavor. If using whole wheat, add a teaspoon of baking powder and a pinch of salt to mimic Bisquick's properties, but the texture may vary slightly.
Can I bake this cornbread in a different pan?
Yes, you can use a round cake pan or muffin tin instead of a 9 x 13-inch pan. Just be sure to adjust the baking time: muffins typically take about 20-25 minutes, while a round cake pan may need 30-35 minutes, checking for doneness with a toothpick.
How can I make this recipe gluten-free?
To make Ono Cornbread gluten-free, substitute Bisquick with a gluten-free baking mix. Ensure all other ingredients, including baking soda and cornmeal, are certified gluten-free. The texture may differ slightly, but you will still enjoy a delicious cornbread.
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).