Bisquick Corn Bread
Bisquick Corn Bread recipe
Yield
14 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 | each |
eggs
|
|
| 1 | cup |
sour milk
|
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
cornmeal
|
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 1 | each |
eggs
|
|
| 237 | ml |
sour milk
|
|
| 59 | ml |
sugar
|
|
| 237 | ml |
cornmeal
|
|
| 2.5 | ml |
baking soda
|
|
Directions
*To make sour milk, place 1 tablespoon vinegar in measuring cup and fill to the 1 cup mark with milk.
Break egg into bowl; beat.
Stir in milk, sugar, cornmeal, biscuit baking mix, and baking soda.
Stir quickly and vigorously until just mixed.
Pour batter into an 8 by 8 by 2-inch square pan, bottom rubbed with shortening.
Bake in a 425 degree F oven 25 to 30 minutes.
CORNMEAL MUFFINS: Pour Corn Bread Batter into 12 greased muffin cups.
Bake in a 425 degree F oven about 20 minutes.
