Tuesday, April 10, 2012

Sweet Corn Bread

 Sweet
Corn 
Bread


Sweet Corn Bread
 
3 eggs
1 1/2 cups milk
3 cups biscuit baking mix (Bisquick or similar)
6 heaping Tablespoons cornmeal
1 cup melted
1 teaspoon baking powder
1 1/2 cup sugar
 
Mix all ingredients and pour into greased 9 x 13-inch pan. Bake at 350 for 45 to 60 minutes. 16 servings.


This recipe is found in the Worldwide Ward Christmas Cookbook by Stephanie Leavitt from Laurel Hills Ward in Henderson, Nevada. Stephanie says, 

"I love soup or chili during the holidays and this cornbread recipe is always a favorite on the side. It is so sweet and irresistable that my cousin ate it right out of the pan one night without butter or honey!"

Thank you, Stephanie!!

2 comments:

Hagothsen said...

1 cup melted ... Butter?

Anonymous said...

1 cup melted ________. Is that melted butter or oil, or does it matter? Thank you.

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