Melt butter and set aside to cool.
In a bowl, beat eggs; add milk and cooled butter.
In a separate bowl, combine the Bisquick, sugar, baking soda and cornmeal.
Mix together the wet and dry ingredients.
Pour into greased 9 x 9-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool before cutting.
Make two recipes of cornbread according to the mix directions (
br>125 Best Biscuit Mix Recipes.
large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and
Preheat oven to 400\u00b0F. Line a 12-cup muffin pan with paper liners.
Mix together Bisquick, cornmeal, sugar and wheat germ. Whisk together buttermilk, Egg Beaters and melted butter then stir into dry ingredients. Fold in zucchini and scallion. Distribute between muffin liners and bake for 15 mins, or until lightly browned. Serve warm.
efore Thanksgiving), prepare 2 recipes of *scratch* cornbread; allow to sit on
Preheat oven to 375\u00b0 to 400\u00b0.
Mix cornbread mix, Bisquick, egg and milk. Fry and drain well the breakfast sausage.
Cool, then add to cornbread mixture. Stir in grated cheese, corn, onion and bell pepper.
Pour into a greased 9 x 12-inch pan. Bake for about 45 minutes.
Will be crisp.
picier chili.
TO MAKE CORNBREAD TOPPING: In a bowl, combine
Grease\ta
9 x 13-inch pan.
Mix together the Bisquick, cornmeal and
baking
powder.
In a separate bowl, mix oil and sugar;
blend
in
eggs.
Add liquid to dry ingredients.
Stir in milk and vanilla.
Bake at 325\u00b0 for 35 to 40 minutes.
Cool 5 minutes.
Pour melted butter over warm cornbread.
Crumble cornbread and white bread; mix together.
Add chopped celery and onions.
Add salt, pepper and sage.
Wet with hot chicken broth.
Stir well; let sit to blend flavors.
Stir.
Add chicken broth to keep wet.
Let stand for at least 2 hours, mixing and tasting for seasoning.
Add eggs.
Bake at 350\u00b0 until done.
In large baking pan, break biscuits and cornbread into small bits.
Add baking powder and poultry seasoning.
Simmer celery and onion in chicken broth for 30 minutes.
Add to dry ingredients. Add cooked sausage to mixture.
Using mixture of 1/2 turkey broth and 1/2 water, add to mixture until moist consistency.
Add salt and pepper.
Taste and add seasonings, as needed.
Bake at 425\u00b0 for 1 hour.
Using whisk, mix dry ingredients in mixing bowl.
Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
If making corn muffins:.
Preheat oven to 400-F.
Stir in milk and egg. Stir until lumps are gone.
Fill standard muffin cups half full.
Bake 15-20 minutes or until muffin tops are slightly browned.
Makes 6 muffins.
Preheat oven to 425 for cornbread.
Place stick of butter
------------For Yellow Cornbread-------------.
Heat a well-greased
Bake at 325\u00b0 for 40 minutes.
Makes 2 recipes for 20 or more people.
Preheat oven according to cornbread package. Grease casserole dish (I
ixing bowl combine all the cornbread ingredients and mix well, scraping
Preheat oven to 400\u00b0F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
Mix all the ingredients and pour batter into prepared pans.
Bake for 35-45 minutes depending on how hot your oven gets.
Cornbread with be super moist so do not over bake it!
If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
This is great with fried potatoes and pinto beans! Enjoy!
o 350\u00b0F.
Spread cornbread cubes evenly on a baking
n a small skillet. Cut cornbread into 2\"-thick slices. Place