- 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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Reviewed Jan. 6, 2015
"Too dry and not flavorful at all. I'll stick to the sweeter cornbreads."
Reviewed Jun. 10, 2014
"Great texture, but not sweet enough for my taste. Might try again, but add some sugar to it next time."