Cornbread

cornbread

My life has never been the same since Mary shared this recipe with me. It’s the best version of cornbread I’ve ever tried. Probably because it’s more like cornbread cake. Yet, I love that it isn’t technically cake. I don’t know why, but that makes me feel better. Less guilty, I suppose. I’m all for minimizing guilt. That’s a great mantra for life. No guilt. One of my other mantras? Eat cake. Oh, the irony! This is a perfect complement to soup or chili. Try it. You’ll love it. Your life will never be the same.

 

2 eggs

1 c milk

1/2 cup butter, melted

2 c buttermilk Bisquick

2 heaping T cornmeal

1/2 t baking soda

1 c sugar

 

Beat eggs, milk, and butter in bowl. Add Bisquick, cornmeal, baking soda and sugar. Stir until combined. Pour into buttered 9 x 13 baking pan and bake at 350°F for 20-25 minutes.

This entry was posted in Breads/Rolls, The Good Food. Bookmark the permalink.

2 Responses to Cornbread

  1. Afton says:

    This would have gone perfect with the yummy tortilla soup. We had it last night and I loved it! Just made a boxed corn bread mix, but will try this one next time.

    • Carol says:

      Ooooo tortilla soup sounds awesome!! I love how easy this cornbread “cake” is . . . and this time of year, I don’t mind heating my oven for something so delicious. Totally worth it.

Leave a Reply

Your email address will not be published.

Please type the following characters of this captcha image in the input box: Please type the characters of this captcha image in the input box

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>