Cornbread

Lorraine Murakami Ishimaru, Class of 1936

• 1 block margarine

Melt margarine.

• 1 cup milk
• 3 eggs, beaten

Add to above.

• 2 cups Bisquick mix
• 1 cup sugar
• 1/4 cup yellow cornmeal
• 1/2 tsp baking powder

Add to above.

Mix all together until smooth. Bake at 350 degrees for 25-30 minutes in 9×13-inch pan.

Yield: 24 servings

NOTE: This is good for breakfast or dessert.