Last weekend, we were going to have a little barbecue, but the weather didn’t cooperate, so we made chili instead. In our house, chili NEEDS cornbread. You know how I love bread? Any kind. And cake, almost any kind. This is a marriage of cake and bread. Oh, and unlike other recipes that may scare you off because there are too many ingredients, or the instructions are too complicated, I guarantee this recipe is 100 percent FOOL proof.
I’ve made dozens of cornbread recipes over the years. White corn, yellow corn, with kernels, with creamed corn, with cheese and chilies (one of my personal fave’s), with partial mixes, all mix (icky), with oil, with butter… Now I’m not usually a big fan of Bisquick, but I do love this cornbread.
Maybe it is because it tastes kind of like yellow cake, and I can say it’s cornbread. Maybe it’s because it takes about 2 minutes to mix up? Maybe it’s because I always have the ingredients in my kitchen. Maybe, maybe. It’s quick, it’s easy and I’m sure you too, have everything you need to mix it up in your very own kitchen.
If you make this and it doesn’t turn out…well, let’s just say, it may not be in the cards for you to cook 🙂
Emily’s Corn Bread for Dummies
- 2 1/2 cups Bisquick baking mix
- 3/4 teaspoon baking powder
- 1 cup cornmeal
- 3/4 cup sugar
- 3 eggs beaten
- 1 1/2 cups milk
- 1 cup butter melted
Preheat oven to 350 degrees .
Place all dry ingredients into a large bowl. Add the eggs, milk and melted butter. Mix with a large wooden spoon or spatula, just until the dry ingredients are incorporated into the wet ingredients.
Pour into a greased 9×13 pan. Bake for 30 minutes, or until toothpick inserted in center of pan comes out clea