January 27, 2013


After posting my chili recipe I HAVE to share my recipe for cornbread. Before I share my recipe I have to give credit to the person who so kindly shared this recipe with us though, Brianna S. THANK YOU :-) I will never make corn bread from a box again!

2 cups Bisquick
6 TBS cornmeal
1 cup sugar
2 eggs
1 cup milk (I use lactose free without a problem)

1/2 cup butter, melted


Preheat oven to 350F. Grease a 9x9 square baking pan.

Combine dry ingredients in a large mixing bowl, set aside. Whisk eggs and milk together in a smaller bowl. Add egg mixture to the dry ingredients and mix until combined. Add melted butter and stir to incorporate evenly. Pour into prepared baking pan. Bake 35-40 minutes.


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