Friday, March 2, 2007

Pancheri Cornbread

You can serve this with Matt's Taco Soup! This cornbread is super moist and the pan is usually consumed in a single setting. We grind our own cornmeal and for this recipe we dry down sweet corn instead of regular grain corn and it gives is a really sweet taste. It's great with regular cornmeal, too. (If you are ever in Nampa, we'll grind you some of the good stuff!)

3 eggs
1 1/2 c. milk
1 c. butter, melted

3 c. bisquick
1/2 c. cornmeal
1 c. sugar
3/4 T. Baking pwd

Combine all liquid ingredients in one bowl and all dry ingredients in another bowl. Make a well in the dry ingredients and pour liquid into the well. Stir until smooth. Pour into a grease 9 x 13 pan and bake at 350 for 30-40 minutes, or until the center is set. Our family is divided on how to eat the cornbread. Half of us enjoy it with more butter and some honey, while the other half enjoy it with maple syrup!


mel said...

Seriously, people grind their own cornmeal?!? And make their own cornbread? I feel so inadequte. Matt I expect this with your taco soup the next time I see you!

mandy said...

I definitely need to learn to grind my own cornmeal ... Kristin, Matt and I will be up there this summer and you'll have to show me how!

mandy said...

Yum, yum, yum! I made this last night and it's the best cornbread I've ever had. I altered the recipe a bit and only used half as much butter as the recipe calls for and it was still delish!