A Different Kind of Cornbread
A DIFFERENT KIND OF CORNBREAD
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|2 c||biscuit mix|
|1/2 tsp||baking soda|
|2 tsp||(heaping) yellow cornmeal|
|1/2 lb||butter, melted|
Camp Hill, PA (pop. 7,888)
Member Since Dec 2011
Most cornbread is a somewhat dry affair, but not this recipe, which my sister was given while she was living in Hawaii. It's much moister and cake-like in texture, sweet and delicious... definitely not for the butter-phobic!
Mix dry ingredients together in a large mixing bowl.
In a separate bowl, stir together the wet ingredients.
Slowly pour wet mixture into dry ingredients and mix together with a wire whisk to remove as many lumps as possible.
Pour into a well-greased 9-inch x 11-inch glass baking dish. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near the center comes out clean.