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:

1. Combine all ingredients in a 9×13 pan
2. Bale at 350 degrees for 35-40 minutes