Lori Zimmer Recipe

A Different Kind of Cornbread

By Lori Zimmer SheWolfZ

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Lori's Story

Most cornbread is a somewhat dry affair, but not this recipe, which my sister was given while she was living in Hawaii. It's much moister and cake-like in texture, sweet and delicious... definitely not for the butter-phobic!


2 c
biscuit mix
1 c
1/2 tsp
baking soda
2 tsp
(heaping) yellow cornmeal
1/2 lb
butter, melted
Find more recipes at goboldwithbutter.com
eggs, well-beaten
1 c

Directions Step-By-Step

Mix dry ingredients together in a large mixing bowl.
In a separate bowl, stir together the wet ingredients.
Slowly pour wet mixture into dry ingredients and mix together with a wire whisk to remove as many lumps as possible.
Pour into a well-greased 9-inch x 11-inch glass baking dish. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near the center comes out clean.

About this Recipe

  • Comments

  • 1-3 of 3
  • user
    Shirley Makekau tutuwoman - Apr 26, 2012
    Lori. we call that cornbread cake and I made that recipe many a time through out my years living in Maui.
  • user
    Lori Zimmer SheWolfZ - Apr 26, 2012
    It certainly is delicious! My sister lived on Oahu for numerous years. Her late first husband, who grew up there, enjoyed cooking and introduced us to many wonderful treats, such as grilled mahi-mahi and fried cuttlefish. Yum!
  • user
    Sara A cybersara - Apr 26, 2012
    Yum! Can't wait to try this!