best ever corn bread

2 cups Bisquick (I use the HeartSmart/low fat version, and it’s still great)
½ cup cornmeal
¾ cup sugar
2 beaten eggs
1 cup milk (I use skim, but sometimes mix in some 1/2-n-1/2!)
1/2 cup butter, melted (I use only ¼ cup)

1. Preheat the oven to 350ºF.
2. Mix first three ingredients. Then add the remaining ingredients and stir.
3. Grease a 9-inch square pan, and pour batter in.
4. Bake at 350ºF for 25-35 minutes, or until a toothpick inserted all the way to the bottom, in the center of the pan comes out clean.

● Serves: 9 (or 2!) ● Total Time: 45 min. ● Difficulty: Easy

This recipe is SO much better than the one on the side of the cornmeal canister! We have chili nights just so we can have this cornbread!! (Recipe courtesy of Mom’s arboretum friend.)