This is the time of year to start making all your delicious soups, stews and chili. What goes great with chili and soups? Corn bread!
I found this recipe at Real Mom Kitchen and was surprised that Bisquick was the main ingredient and that it had only a few tablespoons of corn meal.
The result was a hit with my whole family. This is going to be my new "go to" corn bread recipe. It was slightly sweet and not dry at all. Perfect for a fall night coupled with your favorite chili. I'm actually looking for a good chili recipe. So if you have one...let me know!
Quick and Delicious Corn Muffins
1 ½ cups milk
3 cups bisquick or I used Krusteaz buttermilk pancake mix
3 heaping tablespoons corn meal
2 sticks (1 cup) melted butter (you need the real stuff)
¾ tsp baking powder
1 cup sugar
Mix with fork (not a mixer or it will fall). Mixture will have small lumps. Put in a 9x13 ungreased pan or muffin cups. Bake at 350 degrees for 40 to 45 minutes if in 9X13 or 20-25 minutes for muffins. Serve while warm with honey butter.