Cornbread

This actually the Bisquik cornbread recipe but I broke it down to a scratch Bisquik so my children  Australia can make it too. 

So if you use Bisquik Mix use 3 cups and bypass all the flour mixture in this recipe, go straight to where you add the cornmeal then follow from there.

Dry Ingredients:

3 cups flour

½ teaspoon salt

1 ½ tablespoon baking powder

1/2  stick cold butter (or shortening)

Measure flour, baking powder and salt into a sifter. Sift into a bowl.
Cut in cold butter {or other fat} with a pastry cutter until evenly incorporated.
I’m lazy, so I just dump the flour mixture and the butter cut into chunks in my food processor and pulse 10 times.

Add to the dry ingredients:

3 tablespoon cornmeal

¾ Teaspoon Baking Soda

1  Cup Sugar

Wet ingredients:

1 can evaporated milk or (1 ½ Cup Whole Milk)

3 Eggs (Well Beaten)

2 sticks (1 cup) Melted Butter (set aside to let cool down) please use real butter

Mix all dry ingredients together, add in milk & eggs until blended,  (please mix by hand). 

Add in melted butter and continue to blend together. Pour mixture into well greased 9x12 pan. 

Bake at 350 degrees for 45 minutes until golden brown. 

or when middle springs back at your touch.