This is our family’s favorite cornbread recipe. It is not your typical southern cornbread. It is sweet like a cake and very moist. The recipe came from one of my mother’s New Jersey friends. She brought it over to the house with a batch of chili when my father passed away and it was so warm and comforting at our time of loss. Whenever we eat this bread I am reminded of and thankful for those small acts of kindness that lift us in times of need.
1-1/2 c. milk
1-1/2 c. sugar
1/2 c. unsalted butter, melted
3 large eggs
4 heaping Tbsp. cornmeal
1 tsp. baking powder
3 c. Bisquick baking mix, sifted
Preheat oven to 350 degrees. Grease or spray a 9×13 baking pan. In a large bowl whisk together milk, sugar and butter. Add eggs and mix until smooth. Add cornmeal and baking powder. Mix well. Add sifted Bisquick and beat until smooth. Pour into the prepared pan. Bake for 30-40 minutes until an inserted toothpick comes out clean. Cool on rack. Serves 10-12.