• 3 eggs, beaten
  • 1 cup skim milk
  • 1/2 cup margarine, melted
  • 2 cup Bisquick
  • 1/2 cup yellow cornmeal
  • 1/2 cup splenda
  • 1/2 tsp. baking powder


Preheat oven to 350:F.
Grease an 8-inch square pan. Blend eggs, milk and melted margarine. Sift sugar and baking powder together into a separate bowl. Stir in cornmeal and mix well. Add cornmeal mixture and Bisquick to the egg-milk mixture.
Using a wooden spoon, stir only until blended. Pour batter into greased pan and bake for 30 minutes.

NOTE: To make a double recipe, use a 13 x 9-inch pan or two 8-inch square pans. Pan sides should be approximately 2 1/2 inches deep as this is a wonderful thick corn bread that rises high.

you can use regular sugar instead of splenda - use same amount of regular sugar.

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Submitted 6/13/05.
Source: Bisquick
Submitted By: Gina S
Corn Bread