California Cornbread

California Cornbread

There is something about the hint of Fall approaching that already has me craving comfort foods! One of my favorites in that category is cornbread. This recipe for California Cornbread makes a melt-in-your-mouth concoction that is just right for chili, beef stew, chicken noodle soup, or even on it’s own as a great snack for after school! My kids are always asking me to make this delicious accompaniment and this week, I gave in. Slather it in honey, butter, or jam-you can’t go wrong! Of course, my kids eat a nice big square plain, straight from the oven.

What You Will Need:

2 Cups Bisquick Baking Mix

6 Tablespoons Cornmeal

½ Cup Sugar

2 Eggs, Beaten

1 Cup Milk

¼ Cup Melted Butter

Putting It All Together:

Preheat oven to 350 degrees.

Grease a 9 inch square pan. (You can DOUBLE this recipe and use a 9 X 13 pan too!)

In a medium-sized bowl, stir together the Bisquick, cornmeal, and sugar. In another medium-sized bowl, beat the milk, eggs, and butter together. Add the liquid mixture all at once to the dry ingredients. Stir just until combined.

Pour into greased 9 inch square pan and bake in preheated oven for 45 minutes.

YOUR TURN!! What is your favorite topping for cornbread? What else do you serve when you make cornbread? Please SHARE this post with others! I love to hear from you!!


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Amber Lia

A former high school English teacher, Amber is a work-at-home mom of 4 little boys under the age of 10. She is the best-selling author of Triggers: Exchanging Parents’ Angry Reactions for Gentle Biblical Responses and Parenting Scripts: When What You’re Saying Isn’t Working, say Something New. She and her husband Guy own Storehouse Media Group, a faith-friendly and family-friendly TV and Film production company in Los Angeles, CA. When she’s not building sand castles with her boys on the beach, or searching for Nerf darts all over her house, you can find Amber writing to encourage families on her blog at Mother of Knights (