I received this from Jean Tolman, a dear friend from when we lived in Texas. It was the first cornbread that I made “from scratch” and never looked back!
Servings: 8Prep Time: 10 min Cook Time: 30 min
2 cups Bisquick® baking mix or homemade substitute
1/2 cup cornmeal
1/2 cup sugar
1/2 tablespoon baking powder
Great with honey-butter. Makes a mix that you put in a jar and give away with instructions on use. Mix first 4 ingredients. This is the mix. Store in an airtight container.
Attach the following instructions to the canning jar:
California Corn Bread: Serves 4 to 6
1 package California Corn Bread Mix, 2 eggs, 1 cup milk, 1/2 cup butter, melted.
Preheat the oven to 350 degrees F.
Place the corn bread mix in a large mixing bowl and add the eggs, milk, and butter. Blend until the mixture is just smooth. Pour into a greased 8-inch baking pan and bake for 30 minutes (until tests correctly with toothpick).
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