Tuesday, November 8, 2011

Parmesan Corn Bread


Something about cornbread always reminds me of not only Thanksgiving but winter. I didn't grow up with corn bread on our dinner table every Thanksgiving holiday. That was something that came along later in life. But now the smell, I always associate with the holidays. This happens to be my FAVORITE corn bread recipe. It's easy which is a must but the cheese adds just a hint of flavor you don't expect. I am using Parmesan but you could add Pepper Jack or Cheddar. I like the Parmesan because it's mild.

Parmesan Corn Bread

2 ½ cups Bisquick baking mix
3/4 tsp baking powder
1 cup cornmeal
1/2 cup sugar
3 eggs, beaten
1 ½ cups milk
1 cup of Parmesan cheese grated (please use the fresh and not the stuff in the green can)
1 cup butter, melted
Preheat oven to 350 degrees . Place a cast iron pan in the oven. Mine is a 10 inch. Leave it in the oven for 15 minutes while you mix up the ingredients.
Place all dry ingredients into a large bowl. Add the eggs, milk and all of the melted butter except a TB. Mix with a large wooden spoon or spatula, just until the dry ingredients are incorporated into the wet ingredients. Add the cheese and mix.

Pull the hot pan out of the oven. Toss that TB of melted butter in the bottom of the pan. Pout the Corn Bread batter in the pan. Bake 50 minutes.

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