Cornbread....Good Cornbread

So this cornbread recipes reminds me of when I first made the 7-up/Angel biscuits..... oh my it's  good!!

Here is the link to the 7-Up Biscuits

https://itsallaboutagoodrecipe.blogspot.com/2011/11/angel-7up-biscuits.html

I am like what else can I find using bisquick?  This cornbread is made in an 8X8 baking pan or a I use a iron skillet and it rises to the occasion!  Nice and thick pieces of good ole cornbread!  If you double the recipe then use a 9X13 baking dish.

I prefer to us a cast iron skillet but it does great in a baking pan too.

Also this cornbread taste good the next day too!  I never eat cornbread the day after because it seems to loose it's freshness but this one doesn't!

 I put oil in the pan then place it in the oven while I make the cornbread mixture.  Then I just pour it into the hot pan and bake, that gives it a crispier crust.

                                              That’s bad cutting but I promise it’s good!

  

Cornbread….good cornbread!

Preheat Oven to 350

2 cups Bisquick

1/2 c cornmeal

1/2 c sugar

1/2 tsp baking powder 

2 eggs

1 c water

1/2 c melted butter 

Add some oil to the bottom of your pan and place in oven 

In a bowl mix Bisquick, cornmeal, baking powder and sugar together.  Add eggs, water then melted butter (let butter cool a little) and stir well until it’s all incorporated.

Pour batter into a hot iron skillet or 8X8 greased baking dish.

Bake at 350 for about 25-30 minutes until golden brown.


Variations:

Add buttermilk or milk instead of  water

Add: 1 jalapeno, 1/3 cup white cheddar and 3 sliced green onions, thinly sliced.