June 26, 2014


Recipe Review: Sweet Cornbread

IMG_0520I 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

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