CORN BREAD RECIPE!!?

Question

A year ago I made corn bread without cornmeal and with cream corn and bisquick and a few other things. I now can't find that recipe and in need of cornbread. HELP!!

Answer 1

i dont have that recipe but i thought that id suggest another one. My friends great grandmother passed this recipe along and i wont make it any other way now! Get a box of the jiffy brand, or whatever, cornbread mix. do everything alike except use buttermilk instead. you cant taste the sourness of the buttermilk, im not sure why you use it but just do it:) then throw in as much shredded cheddar cheese as you'd like and chop up some banana peppers and throw as much as youd like in there. I like to use a little bit of the juice from the peppers. Its so awesome!!

Answer 2

1 cup milk

1/4 cup butter or margarine, melted

1 egg

1 1/4 cups yellow, white or blue cornmeal

1 cup Gold Medal® all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1. Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.  

2. Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.  

3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Answer 3

sorry,  didn't realize you said NO cornmeal. here's another recipe.

3/4 stick margarine

2 c. Bisquick

1 egg

1 (8 oz.) can creamed corn

Instructions

Melt margarine in an 8x8-inch baking pan. Mix Bisquick, egg and creamed corn. Dump into melted margarine. Bake at 350 degrees for 25 minutes or until brown.