Katie’s cornbread – a recipe redux

We’ve been spending a lot of time with family the past few weeks … including the Cowboy’s niece Katie who came to town for a surprise visit. And I don’t know about you, but when our families get together, the family recipes make an appearance, too.

So no one was surprised when Katie’s mom’s recipe for cornbread showed up for a tortilla soup dinner.

Before we actually ate the cornbread (it was going to be my first time), I heard epic stories of how moist. And buttery. And fluffy. And deliciously perfect it is.  And then I saw the ingredients.

Eggs. (excellent.  We have eggs from a nearby farm in the fridge.)

Milk. (great. I wish we had raw milk, but at least we’ve got non-homogenized, low-pasteurized whole milk handy.)

Bisquick. (ugh)

Sugar.  (sigh)

Brown Sugar. (oh no)


And butter (our local grocery store just had Kerry Gold butter from grassfed cows on sale, so we’re good).

Butter and more butter (yep).

So you see the dilemma?  Not only was there no Bisquick in the cupboard … (can you say hydrogenated oil, sodium aluminum phosphate, and “enriched” flour?)

There was also no brown sugar.  At least, there wasn’t any usable brown sugar.  The only brown sugar in the cupboard was about four years old and hard as a rock.

And I have to admit, all the stories had me doubting it could really be that good.

So what did we do?

Well … since there was no time to experiment on our own and come up with a healthier version of homemade “Bisquick,” we turned to the internet.  And we found this awesome recipe replacement.

And when all was said and done … it was as moist and buttery and incredibly delicious as it was reputed to be.  And a few people who have had the original even suggested this one was better!

katie's cornbread

So this is what we did…


  • 3 eggs
  • 1 1/4 cups milk
  • 1 1/2 cubes melted butter, plus 1 more cube of melted butter for topping
  • 2 1/2 cups Bisquick this DIY replacement for Bisquick
  • 1 cup sugar 3/4 cup pure grade B maple syrup
  • 1 tsp brown sugar
  • 1 cup cornmeal


Preheat oven to 350 degrees.

Combine eggs, milk, butter and syrup.

In a separate bowl, combine “non-bisquick” and cornmeal.

Pour the egg mixture into the dry ingredients and stir until smooth.

Bake in 9 X 13 pan for 25-30 minutes.  It should be slightly browned.

Melt another cube butter.

Poke top with fork pour melted butter over.




PS – I’m looking for an excuse to make this again.  Might have to make some chili … hmmmm.

We’re linked up on The Nourishing Gourmet

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