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Bisquick Corn Bread

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Recipe

Bisquick Corn Bread recipe

 

Yield

14 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups biscuit baking mix (bisquick)
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1 each eggs
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1 cup sour milk
¼ cup sugar
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1 cup cornmeal
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½ teaspoon baking soda
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Ingredients

Amount Measure Ingredient Features
473 ml biscuit baking mix (bisquick)
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1 each eggs
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237 ml sour milk
59 ml sugar
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237 ml cornmeal
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2.5 ml baking soda
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 9015% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 53mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 0%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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