Years ago, before email, my mom mailed to me a recipe card with this recipe for Moist, Delicious Cornbread. I think she got it from the newspaper and copied it down. (This was before internet too!) It is unlike any other cornbread I’ve ever had. It seems like most other cornbread recipes are usually dry and crumbly. I love this one, because it actually has very little cornmeal in it. (Just enough to call it “cornbread!”) But it has a light, almost cake-like texture.
I love to serve it with Chili or just about any kind of soup…It makes a hearty meal. It’s so good with honey-butter!
2 eggs, beaten
1 c. milk
½ c. margarine, melted
2 c. Bisquick or other baking mix
1 c. sugar
5 T. yellow cornmeal
Grease and flour and 8 inch square pan. Set aside. Combine the beaten eggs, milk and melted butter. Stir until well blended. In a separate bowl combine the dry ingredients. Add dry ingredients, a little at a time and stir lightly. To keep a light texture to the cornbread, don’t over-stir. The batter may still be slightly lumpy. Pour into the prepared pan. Bake 30-40 minutes at 350°. (I live in a high altitude so I add 2 T. flour to the dry ingredients.)
This cornbread would be wonderful for Thanksgiving dinner!