Bisquick Cornbread Recipe

We had a "cup of soup" today at the local Baptist Keenagers' monthly luncheon. 

As guests, we were asked to bring, rice, crackers, or desserts. 

Since I wasn't sure what kind of soup we would have, I chose to make cornbread. I like that with soup much better than crackers. But I was looking for a different kind of cornbread, as I get tired of the usual recipes. 

I tried the following recipe found on t-kakes.blogspot.com ( http://t-kakes.blogspot.com/2010/11/bisquick-cornbread.html).

This recipe is a keeper. In fact, I could have placed it on the dessert table with a bowl of yummy honey butter or fresh strawberries and cream. And it was perfect with the potato soup, the beef/veggie soup, and the chicken noodle soup!

Bisquick Cornbread

2 cups Bisquick

6 T. cornmeal, 

1/2 cup Sugar, 

2 Eggs, 

1/2 cup salted Butter (Melted)

1 cup Milk (I used 1/2 cup sour cream plus 1/2 cup skim milk)

Preheat oven to 350˚. 

Mix Bisquick, cornmeal, and sugar together. Set aside. 

Add milk and eggs to melted butter (make sure it's slightly cooled) and stir together. 

Pour milk mixture into Bisquick mixture and stir together. 

Pour batter into a greased/floured 8x8 baking dish. 

Bake at 350˚ for 35 minutes or until golden brown. 

If you want a variation, then you can substitute buttermilk in the place of regular milk. If you want more of a Mexican cornbread, then throw in 1 jalapeno (diced), 1/3 cup cheddar cheese, and 3 green onions (thinly sliced). 

Enjoy.