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Waikiki Cornbread
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Description
Regular cornbread, ie: the recipe from the canister, is very dry. It’s meant to be that way since it’s served with soups and stews. It will absorb the liquid and make it moist.
This recipe produces a very moist, cake-like cornbread. I even convinced a former co-worker, who hated the graininess of regular cornbread, to try this and she loved it. I guarantee you will too.
Ingredients
- 3 cups Bisquick
- 1 cup Sugar
- 2-½ teaspoons Baking Powder
- ¼ cups Yellow Cornmeal
- 3 whole Eggs
- 1-¼ cup Milk
- 1 cup Butter, Melted
Preparation
Preheat oven to 350. Lightly grease a 9×13 baking dish.
In a large mixing bowl, combine mixing mix, sugar, baking powder and cornmeal.
In a separate bowl, combine eggs, milk and melted butter; beat until creamy.
Stir in flour mixture until well combined.
Pour into prepared pan. Bake for 30 minutes. Serve warm.
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bkraemer on 10.19.2009
The recipe sums up this cornbread perfectly. It was so good I had to give some away so that I wouldn’t eat it all myself!