June 26, 2014
Recipe Review: Sweet Cornbread
I have loved this cornbread since the first time I had it, years ago. Honestly, you could eat it as a dessert (I do)–it’s just that yummy! I have never doctored the recipe (which is rare for me) because you don’t need to. And I owe it all to my friend Denise–who I think owes it to her sister–thanks! Enjoy! (Oh, and it goes perfectly with the fiesta chicken…)
Ingredients:
- 3c Bisquick
- 3 eggs
- 1 tsp. baking powder
- 1/2 c cornmeal
- 3/4 c sugar
- 1 c butter, melted, then cooled
- 1 1/2 c milk
Directions:
- Combine all ingredients in a 9×13 pan
- Bale at 350 degrees for 35-40 minutes


