Thursday, November 20, 2014

Moist Delicious Cornbread

I had the night off from work, and had decided a while ago that the next night I had off would be chili night. With that in mind, I decided to make cornbread to go with it. The recipe I decided to use came from

Moist, Delicious Cornbread

  • 2 eggs, beaten
  • 1 c. milk
  • 1/2 c. margarine, melted
  • 2 c. Bisquick or other baking mix
  • 1 c. sugar
  • 5 T. yellow cornmeal
  1. Grease and flour an 8 inch square pan. Set aside. Combine the beaten eggs, milk and melted butter. Stir until well blended. In a separate bowl combine the dry ingredients. Add dry ingredients, a little at a time and stir lightly. To keep a light texture to the cornbread, don't over-stir. The batter may still be slightly lumpy. Pour into the prepared pan. Bake 30-40 minutes at 350°.
It was pretty tasty. Tom was concerned that the cornbread was too crumbly, but the flavor was good, the bread was moist, and it had a tiny bit of sweetness to it, which I liked.

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