One to Try

Here is a favorite cornbread recipe that was passed down from my mother to me. It is more of a fluffy sweet cornbread that goes wonderfully with a bowl of chili.

Golden Cornbread

3 c. Bisquick (pancake mix)

1/2 c. cornmeal

1 c. white granulated sugar

1/4 tsp. baking soda

3 eggs

1/2 c. vegetable oil

2 sticks of butter or margarine

1 c. milk

*In a large bowl combine the Bisquick, cornmeal, sugar, and baking soda. 

Then add in the 3 eggs and 1/2 c. vegetable oil. 

In a saucepan melt the butter with the milk. Do not boil. 

Add this mixture to the large bowl mixture. 

Mix well with a wooden spoon. 

Then let the combined mixture stand for at least 30 minutes.

Preheat oven to 350'F.

You may then pour the mixture into a greased 9x13" pan and bake for 30 minutes until done.