Sunday, Jun 24, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Real Cornbread

2 cups biscuit mix

2 cups cornmeal

3 cups buttermilk

cup unsalted butter, melted and cooled

4 eggs, beaten

1 cups corn kernels, fresh or frozen, drained

In a large bowl, whisk together baking mix and cornmeal. Add buttermilk and melted butter. Stir to combine. Add eggs and blend to incorporate. Fold in corn. Spread mixture in a 9-by-13-inch baking pan, sprayed with vegetable spray. Bake in preheated 425-degree oven until a toothpick inserted in center comes out clean, 22 to 28 minutes. Serve hot with butter.

Yield: 8 servings

Source: 125 Best Biscuit Mix Recipes by George Geary

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