Waikiki Cornbread Recipe - Allrecipes.com
Waikiki Cornbread Recipe
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Waikiki Cornbread
Discover the trick to moist, sweet, and buttery cornbread. See more
  • READY IN 45 mins

Waikiki Cornbread

Recipe by  

"Very moist and sweet cornbread, goes great with soups (especially bean soups)!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal.
  3. In a separate bowl, combine eggs, milk and melted butter; beat until creamy. Stir in flour mixture until well combined. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

This was like eating a moist cake. Very delicious. If it weren't so crumbly, I would call it the perfect cornbread. I definitely will make this one again. Thanks. You can also try it this way, it's less crumbly and still good: 3 cups Bisquick, 2 cups milk, 1 1/4 cup sugar, 3 eggs, 2 tsp baking powder and 1 tsp vanilla. It's a Filipino receipe for Bibinka NOT cornbread but tastes the same as this recipe with a lot less crumbs. You can add drops of creamcheese on top and sprinkle with sugar before cooking. Yummy. I'm eating it right now.

 
Most Helpful Critical Review
Dec 09, 2005

Tastes like cake. We enjoyed it. Hard to eat like normal cornbread because it's so crumbly. But it was great crumbled over chili. I do like more corn flaver in my cornbread!

 
Aug 01, 2011

Sweet, moist, cake-like cornbread that's absolutely fabulous! Plus it's so easy to put together using buttermilk baking mix (a.k.a Bisquick)! I did "tweak" this a bit to get more of a cornbread flavor. I used 2 & 1/2 cups of buttermilk baking mix and 3/4 cup of cornmeal. I do like a sweet cornbread, but I did cut the sugar back to 3/4 cup and it was plenty sweet. I used 1 cup of buttermilk vs. milk and it baked up nice and golden brown in more like 35 minutes. This was oh so buttery and moist served nice and warm. The leftovers are great for breakfast served with jam!

 
Apr 14, 2003

When I lived in Hawaii, we used to eat at the Yum Yum Tree restaurant specifically because their cornbread was so exceptional. If this isn't their cornbread recipe, it's remarkably similar--and every bit as good. Every time I make this cornbread, folks ask me for the recipe. It's simply the best cornbread I've ever tasted. I think if you try it, you'll agree!

 
Feb 03, 2004

I'll never make this again! I ate almost all of it by myself! This tastes like a good moist cake. My kids liked what little they got to taste. It gets moister as it sits. It's a little crumbly at first.

 
Apr 14, 2003

This was delicious. I've been looking for a sweet cornbread recipe. I was a bit unsure of what was meant by "buttermilk baking mix." Maybe pancake mix? I used Bisquick and it turned out fine.

 
Apr 14, 2003

This was really good. Although I wasn't sure what was meant by buttermilk baking mix either.

 
Oct 30, 2003

First time was a flop. I tried this a second time and it was outstanding! One of our favorites. Everyone is asking for the recipe

 

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Nutrition

  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 31.3 g
  • 10%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 498 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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