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Ingredients
- 2 1/2 cups Bisquick
- 1 cup sugar
- 1 cup yellow cornmeal
- 3/4 cup Wesson oil
- 3 large eggs, beaten
- 1 cup milk
- 1/2 tsp. vanilla
- Butter, melted
Directions
- Preheat the oven to 325 degrees.
- Mix all dry ingredients together.
- Add the liquid ingredients to the dry batter, EXCEPT FOR THE BUTTER.
- Pour the batter into a glass pan.
- Bake in the oven for 45 minutes.
- Pour the melted butter over the top of the cornbread during the last 3-5 minutes.
- Take the cornbread out of the oven, set aside and allow it to cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 15 servings | |
| Calories 352 | |
| Calories from Fat 193 | 55% |
| Total Fat 21.82g | 27% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 0.28g | |
| Cholesterol 60mg | 20% |
| Sodium 322mg | 13% |
| Potassium 88mg | 3% |
| Total Carbs 35.34g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 16.8g | 11% |
| Protein 4.21g | 7% |
