This quick, easy and flavorful corn bread can be eaten right when it comes out of the oven.
- 1-1/4 cups biscuit/baking mix
- 1-1/4 cups yellow cornmeal
- 2 eggs
- 1-1/2 cups 2% milk
- Combine biscuit mix and cornmeal in a large bowl. Whisk eggs and milk; stir into dry ingredients. Transfer to a greased 9-in. oven-proof skillet.
- Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges. Serve warm. Yield: 8 servings.
Originally published as Super-Fast Corn Bread in Simple & Delicious October/November 2012, p28
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