Buttery Cornbread

Elaine Sumida

• 2 c. Bisquick
• 4 Tbsp. corn meal
• 1/2 tsp. baking powder
• 1 c. sugar or less

Mix together.

• 2 eggs
• 1/2 c. oil
• 1-1/4 c. milk

Blend and add to above mixture.

Bake in buttered 8×8″ pan, 350 degrees, 35-40 minutes. With fork, poke holes in cornbread when done. Drizzle 1 block melted butter over it.