Prep 10 mins
Cook 30 mins
I found this on a website called eating on a budget. It's simple, very tasty, and makes quite a large pan. If you like sweet, moist cornbread, this is for you.
- 2 cups Bisquick
- 1⁄2 cup cornmeal
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 2 eggs
- 1 cup milk
- 1⁄2 cup margarine, melted
- Preheat oven to 350. Grease a 7x11 pan.
- Mix dry ingredients.
- Add wet ingredients and mix until blended.
- Pour into prepared pan.
- Bake 25-30 minutes.
Should be called corn cake. It was very sweet and too heavy.
I was expecting a real cornbread texture and flavor. I don
t know where the title came from. I used to live in California for 20 years and
never saw anything like those served.
I used this recipe because I wanted to use up some bisquick and cornmeal and this sounded like it would be good. And it was! This cornbread is very light and tender, more like a cake texture than traditional cornbread. And it is slightly sweet which was sooo good. It is very quick to whip up and it baked in exactly 25 minutes. I used butter instead of margarine. I had it with baked beans and a salad for a light dinner. Thanks for the great recipe Terri...I'll be making it again!