**Caution: If you are on a diet then this recipe is not for you. It is full of sweet buttery goodness! Recipe by: Sister Teshima
Cornbread
2 C Bisquick
1 C sugar
1/2 C cornmeal
1/2 t baking soda
2 eggs
1 C milk
2 sticks of butter
Mix above well. Melt 2 blocks of butter or margarine and add last to the batter. Pour into 9 x 13 pan or muffing tins. Bake for approximately 30 minutes at 375 degrees.
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A collection of recipes to share to shake up the monotony of everyday cooking!
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I love to collect recipes. I do not consider myself a fancy schmancy cook but I do know how to spot a good recipe. I hope you enjoy what I share...I know my family does! I will always try to give credit where it is due; please forgive me if I can not always remember!
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1 comment:
This cornbread recipe has now replaced all other cornbread recipes at home. The texture is smooth, not grainy like typical cornbreads, and the slightly sweet taste makes you want seconds, thirds, etc. The "buttery goodness" is a seller. Honors to whoever came up with this recipe!
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