Nana Recipe Wednesday–Golden Corn Bread Supreme

by Sarah on February 10, 2010

Happy birthday to you….happy birthday to you….happy birthday dear Uncle Bill….happy birthday to you……!!!!!!!!!!!!
And many more………….
On channel four…
Uncle Bill, in honor of your birthday, we’re making Golden Corn Bread Supreme–which you may or may not remember from your childhood.  I certainly remember it from mine.  Because it’s so dangity dang dang good.  It’s light and fluffy and not like real corn bread at all–not that there’s anything wrong with that.
Here’s what you need.  That’s corn meal in that squarish container.
Melt the butter.  Mix all the ingredients in a bowl.  The recipe card is adamant that you NOT use a mixer.  Lumps are ok on this one.
Just stir it with a spoon and it’ll all be alright.
Pour into a lightly buttered Pyrex.
Pop it into a preheated oven.
And a half hour later, it will be done!  Check it with a toothpick to make sure.
Light and fluffy!  Not unlike a birthday cake.
Tonight we had it with baked beans and greens.
Simple, yet deeelicious.
FYI:  This cornbread is good on it’s own.  I sometimes eat it with butter and honey, especially if there’s leftovers (there usually aren’t) but this isn’t a good cornbread to put extras in, like cheese or jalapeno.  You need a sturdier cornbread for that.  This one is light and airy…like a cloud.
So go ahead and make it, you will thank Nana.
And happy birthday Uncle Bill!  Hope you have a great day!
Nana’s Golden Corn Bread Supreme

3 cups Bisquick
1 cup butter, melted and slightly cooled
3 eggs
1-1/2 cups milk
3 Tbsp corn meal (I use 1/4 cup)
1 tsp baking powder
1 cup sugar

Preheat oven to 350*.

Stir all ingredients together in a large bowl.  Do not use a mixer.
Pour mixture into a lightly greased 9×13 Pyrex baking dish.
Bake for 30 minutes, or until toothpick is clean when tested.
**Recipe can be halved using 2 eggs**

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