Super-Fast Corn Bread Recipe
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
- 1. 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.
- 2. 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.
1 wedge equals 201 calories, 6 g fat (2 g saturated fat), 57 mg cholesterol, 273 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.
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