This one can be as a cornbread in a casserole dish, or as cornbread muffins. It’s a lighter version of cornbread and uses our favorite homemade quick-mix.
2 cups Bisquick-type baking mix
1/2 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
In a large glass or ceramic bowl, stir all the ingredients together. Store in a pretty airtight container.
Attach the following to the container:
1 container California Cornbread Mix
1 cup milk
1/2 cup butter, melted
Preheat the oven to 350 degrees F. Place the cornbread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Pour into a greased 8-inch baking pan and bake for 30 minutes, or divide into 12 greased muffin tin cups and bake for 15-22 minutes
Serve with Honey Butter for a delightful taste-bud treat
© Can Stock Photo Inc. / StephanieFrey