I’d never been a fan of cornbread until I met this recipe. It’s light, buttery and delicious.
marie calendar’s cornbread (from a breads class at Ricks College, 1992)
2 eggs
1 stick butter
¾ cup sugar
2-3 tablespoons cornmeal (heaping)
1 cup milk
2 cups Bisquick
½ teaspoon baking soda
Mix all ingredients in a large bowl. Pour into a greased 8X8 pan and bake at 350 degrees for 35 minutes. For mini-muffins, bake for 10 minutes.
I made these for the church potluck today ('Souper Bowl Sunday') to go with the chili I brought. John ate one and our conversation went like this:
ReplyDelete"Perfect"
"Camie's blog," I said.
Nodding his head, "They're just right. Not too corny, not too (insert goofy face as if peanut butter was stuck to the roof of his mouth.)"
Thanks Camie! Between you and Mandy I may turn out to be a cook yet.