Mmmm MMMM. Nothin' says lovin' like a great slice of hot fresh corn bread. I like my cornbread to be more of a dessert and this recipe does the trick. Yeah ... bisquick. I don't really use bisquick for anything else except this recipe. Today I'm going to try using buttermilk instead of milk. Thanks to April for giving me this recipe back when I was first learning that cooking involved more than just going Costco.
CORN BREAD
2 Cups Bisquik
4-6 Tbs cornmeal
1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter
put into a 9x9 greased pan and bake at 350 for 30-45 minutes.
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