There is something about the hint of Fall approaching that already has me craving comfort foods! One of my favorites in that category is cornbread. This recipe for California Cornbread makes a melt-in-your-mouth concoction that is just right for chili, beef stew, chicken noodle soup, or even on it’s own as a great snack for after school! My kids are always asking me to make this delicious accompaniment and this week, I gave in. Slather it in honey, butter, or jam-you can’t go wrong! Of course, my kids eat a nice big square plain, straight from the oven.
What You Will Need:
2 Cups Bisquick Baking Mix
6 Tablespoons Cornmeal
½ Cup Sugar
2 Eggs, Beaten
1 Cup Milk
¼ Cup Melted Butter
Putting It All Together:
Preheat oven to 350 degrees.
Grease a 9 inch square pan. (You can DOUBLE this recipe and use a 9 X 13 pan too!)
In a medium-sized bowl, stir together the Bisquick, cornmeal, and sugar. In another medium-sized bowl, beat the milk, eggs, and butter together. Add the liquid mixture all at once to the dry ingredients. Stir just until combined.
Pour into greased 9 inch square pan and bake in preheated oven for 45 minutes.
YOUR TURN!! What is your favorite topping for cornbread? What else do you serve when you make cornbread? Please SHARE this post with others! I love to hear from you!!