Every once in a while we do a food ‘challenge’. One of my favorites was trying to find the best cornbread. See, I worked at a restaurant back in High School and they had this amazing cornbread that I ate probably every day. You could (and still can) buy cans of the mix to make at home. It was never the same.
We love cornbread around here. It goes perfectly with soups, beans, chili, roasted chicken, bbq…heck, we couldn’t have our Thanksgiving stuffing without cornbread.
Ok, I’m going to tell you a little secret….I am always forgetting which recipe I like. Was it the one on the back of the box of cornmeal; was it the one in this cookbook, in this cookbook, the one I Pinned? Where did I stand on the one I picked up pre-made at the grocery store? Seriously, I’m a mess.
Ok, its decided. I’m going to figure out which one we like best.
Yes, I know…I didn’t have to make it all in one day, it is true. But there was a pile of laundry I was avoiding so spending the day ‘busy’ baking was a logical choice. Duh.
I had 5 recipes and one box mix. 2 of the recipes were in a cookbook I got at my favorite Garden Nursery. It was 50% off and it was a bunch of recipes the staff loved. I always laughed at the one titled ‘The World’s Best Cornbread’. Doesn’t everyone think theirs is the best? Doesn’t it always go without saying? Who would be making cornbread if the title was ‘Eh, This One is Mediocre and Kinda Tastes Like an Old Shoe’ ? AmIright? THAT’S the recipe Grandma wanted to write down and share? ShoeBread? I don’t think that’s a thing.
I was quite surprised by how different each recipe was. Some called for 4 eggs, some for 1. The varying amount of cornmeal was surprising too…they ranged from almost 2 cups to just a few tablespoons.
I found myself giggling that it was interesting. Who woulda thought that carving out time to make 6 different cornbreads would be fun?
Ok, here we have 6 different, warm cornbreads. Now for my favorite part….the tasting.
Everyone around here likes their cornbread a little different. I made some honey butter, there was regular butter, honey, and of course – syrup.
Turns out we like sweet cornbread (also turns out that laundry will wait for me. Stinker.)
My favorite surprise of this whole day? ‘The World’s Best Cornbread’ really is the world’s best. To us. It has this perfect crust & is just the right texture and I would swear that my taste buds did a little dance. Seriously it’s that good. I wouldn’t know how it reheats because there is NEVER any left over.
Mmmm…I think I need to go make some now….
2 Cups Bisquick
½ Cup sugar
3 Tablespoons cornmeal
1 Cup melted butter (cooled to room temp)
1 Cup milk
2 eggs, beaten
Combine dry ingredients, then add butter and milk and then lastly add the eggs. Pour into greased 9×9 inch pan. Bake at 350 degrees for 30-40 minutes.