Cornbread Cake
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A american take on cornbread cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 c. Bisquick
- 1/4 c. cornmeal
- 1 tsp. baking powder
- 3/4 c. vegetable oil
- 1 1/4 c. sugar
- 3 eggs
- 1 1/2 c. milk
- 1 tsp. vanilla
- 1/2 block margarine or butter
Method
Grease a
9 x 13-inch pan.
Mix together the Bisquick, cornmeal and
baking
powder.
In a separate bowl, mix oil and sugar;
blend
in
eggs.
Add liquid to dry ingredients.
Stir in milk and vanilla.
Bake at 325° for 35 to 40 minutes.
Cool 5 minutes.
Pour melted butter over warm cornbread.
Rate:
