so cal buddhist cornbread |
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This recipe is from my LA-Aunty's Buddhist church. We eat it plain or use it for stuffing. It goes really well with chili. Even though husband, the baking purist, is slowly banishing Bisquick from our house, he will make an exception for this cornbread.
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Melt butter. Mix eggs and milk together in a bowl. Add melted butter. Mix dry ingredients together in another bowl. Use a whisk to get most of the lumps out of the Bisquick before adding it into the liquid.
Whisk dry stuff into the milk/egg/butter mixture and mix well. Because of the cornmeal, it will be a little gritty-looking. Pour into an 8 x 8 inch pan. Bake at 350 degrees for about 30 minutes, or golden and a toothpick jabbed into the middle comes out cleanly.
Whisk dry stuff into the milk/egg/butter mixture and mix well. Because of the cornmeal, it will be a little gritty-looking. Pour into an 8 x 8 inch pan. Bake at 350 degrees for about 30 minutes, or golden and a toothpick jabbed into the middle comes out cleanly.
