CORN BREAD

Had a backyard BBQ yesterday to celebrate the American Roots program at  The Berklee College of Music.  We served pulled pork sandwiches, baked beans, cold slaw, and of course CORN BREAD.  Here's my recipe...

Serves 10-12

3 cups Bisquick

1/4 cup corn meal

2 1/2 tsp. baking powder

1 cup sugar

1/2 lb. melted butter (2 sticks)

1 1/4 cup milk

3 eggs

9”x13” baking dish

Preheat oven to 350 degrees.

Mix dry ingredients together in a large bowl.

Mix wet ingredients in another bowl.

Add wet ingredients to the dry ingredients.

Combine both with a spoon but do not over beat - it will be a bit lumpy.

Pour into your pan – no need to spray butter because it has 2 sticks it in!

Bake at 350 degrees for 30 minutes (until tester comes out clean).