Cornbread recipe as promised

This is a carry over from my typepad blog, and I promised the recipe but am just now getting to posting it. If you have read the post just skip down to the recipe, if not, continue reading.

In attempt to get back to at least one of my hobbies, I baked up some cornbread this weekend. I have a serious love and/or obsession with cornbread. My mom made it occasionally growing up, and sorry mom, but I just wasn't a fan. It was usually dry and most likely something she improvised on to make it "healthy" or "low fat". It wasn't until I moved to New York that I discovered how incredibly satisfying cornbread could actually be. I enjoyed  a cornbread muffin wrapped in tinfoil from the local diner toasted and smothered with butter almost every morning for the first year I lived there (and I wonder why I gained 10 that year). 

A couple years ago my good friend Andi so graciously shared her cornbread recipe with me. This recipe makes up the most delicious treat you could ever wish for. Buttery, sweet, moist, and oh so mouth watering. I doubled the batch this weekend. This is what was left of my batch after just a few hours.

And for my bestest work friends who equally share my love of cornbread.


And the recipe

Heat oven to 350 - spray 9x13 pan

Mix together:
3 eggs
1 1/2 C milk
2 cubes melted butter
3 C bisquick
1/2 C cornmeal
1 C sugar
3/4 t baking powder

Bake 25 minutes or until toothpick coes out clean.
Gently poke bread with toothpick a ton of times.  Melt
1 cube butter with 1/2 C honey and pour over the bread.

Eat when warm if possible, its the best! Thanks again Andi!!