This sweet northern cornbread is a sweeter version of the classic southern cornbread but it is still one of my absolute favorites!
There are two different kinds of cornbread for Carrian and I. I’m from the south with is a more savory, sometimes dryer cornbread that could be made in a skillet or pan. Carrian grew up on a sweeter cornbread that’s usually in a cake pan. This Sweet Northern cornbread is a recipe from her sister and I have to admit, it’s my favorite cornbread now.
I don’t really think cornbread is necessarily the “coolest” thing out there, in fact it is constantly forgotten about compared to rolls, glorious rolls. I can’t help it, I’m all about our potato rolls, they are my absolute favorite. But, I will say that a tender, warm, piece of cornbread slathered in creamy honey butter deliciousness is something that when presented I cannot turn down, or stop eating.
Sweet Northern Cornbread
- 2 Cups Bisquick
- 3½ Tablespoons Cornmeal
- ½ Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 3 Large Eggs, slightly beaten
- ¾ Cup Melted Butter, unsalted
- ½ Cup Honey
- 1 Cup Milk
- ½ Teaspoon Vanilla
- Heat the oven to 400 degrees.
- In a mixing bowl combine the bisquick, cornmeal, sugar, baking powder and salt. Whisk to thoroughly combine.
- In a separate bowl, combine the egg, butter, honey, milk and vanilla. Stir until smooth. Add the dry ingredients and stir until completely combined.
- Pour into a greased 8x8" baking dish. Bake for 20-25 minutes and let cool before cutting.