Saturday, October 13, 2007

Corn Bread

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
2 eggs
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!


Chelsea said...

Thanks for the really is very yummy!

Aric, Jessica, Tallon & Desiree said...

Aric was in love with this cornbread! Thanks a bunch!

Jen Scott said...

I didn't get any, so I am excited to try it.