This recipe is a tradition in our family for the holidays. It’s completely unrelated to real cornbread but SO delicious. It makes a ton of muffins (if you don’t make it in the 9x13” pan), so I would always hide some in the kitchen before I put them out in a basket on the dining table. That way I’d have some for breakfast for the next week.
Ingredients
1 ½ blocks of margarine
4 beaten eggs
2 c. milk
2 c sugar
4 c. bisquick
6 tb. Cornmeal
1 tsp baking soda
1. Melt the margarine, let cool
2. Beat in eggs and milk
3. Stir in dry ingredients
4. Pour into muffin tins or greased 9x13” pan
5. Bake at 350 degrees for 30 minutes.
4 comments:
In this recipe it says "blocks of margarine" what does that mean exactly? Is it the same as a stick of margarine?
yep- that should be 1 1/2 sticks of margarine. thanks for catching that!
is it ok so substitute the margarine for butter?
yes, either margarine or butter will work for this recipe
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