Saturday, October 13, 2007
I made this recipe for a church activity tonight and my husband said he was quote, "surprised" that it actually tasted good. Thanks Chris. When I asked why he said because it is "sweeter and fluffier" than most corn breads. So there you go.
3 cups Bisquick
1/3 cup corn meal
1/2 teaspoon baking soda
1/2 cup margarine
1 1/4 cups sugar
1 1/2 cups milk
Mix dry ingredients together in a large bowl. Cream wet ingredients in another bowl and add dry ingredients to it. Pour into a greased and floured 9x13 inch baking pan. Bake at 350 degrees for 30-40 minutes (325 if using a glass pan).
Mine was done right at the 30 minute mark so keep an eye on it.
I serve it with chilli and voila! dinner is served!