Cornbread #2

Georgina Kawamura/DIR

  • 8 Cups Bisquick
  • 2 Cups Granulated Sugar
  • 2 tsp Baking Powder
  • 1 Cup Yellow Cornmeal
  • 8 Ea Large Eggs
  • 4 Cups Milk
  • 2 Lbs Butter, melted

1. Preheat oven to 350°F. Lightly grease a 12″x18″ (or bigger) baking pan.
2. Combine all dry ingredients in a large mixing bowl.
3. Combine eggs with milk and add to dry ingredients. Mix thoroughly.
4. Add hot butter (butter must be hot) and mix well.
5. Pour into pan and bake until it smells good (45 minutes – 1 hour or until knife inserted in center comes out clean).

Recipe Story/Helpful Hints:
If not feeding an army, half the recipe and adjust pan size and cooking time accordingly. For added “color” use about ¼ cup milk and pour gently over the mixture before baking (don’t make holes). This recipe is from my mother and sister and it’s more like a corn cake.

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