| 1 1/2 | cups cornmeal |
| 1 | cup Original Bisquick® mix |
| 1/2 | cup butter or margarine, melted |
| 1/3 | cup sugar |
| 1 | cup buttermilk |
| 1 | teaspoon baking soda |
| 2 | eggs |
| 1. | Heat oven to 425°F. Generously grease bottom and side of 10-inch cast-iron skillet, 9-inch round pan or 8-inch square pan with shortening. If using skillet, heat greased skillet in oven about 5 minutes or until hot. |
| 2. | Stir all ingredients until smooth. Pour batter into pan. |
| 3. | Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm. |
|
| No buttermilk in your refrigerator? No problem! Replace buttermilk by adding 1 tablespoon lemon juice or white vinegar to a measuring cup and filling with milk to the 1-cup line; let stand for 5 minutes. |
|
| Use leftover cornbread as a base for Savory Southern Shortcake. Top corn bread wedge with a saucy sauté of black-eyed peas and collard greens. |
Nutrition Information:
215 ( 100 ); 11 g ( 6 g); 55 mg; 330 mg; 26 g ( 1 g); 4 g 8 %; 0%; 4 %; 6 % 1 ; 1 ; 2