Very moist and sweet cornbread, goes great with soups (especially bean soups)!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal.
In a separate bowl, combine eggs, milk and melted butter; beat until creamy. Stir in flour mixture until well combined. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
Per Serving: 295 calories; protein 4.1g; carbohydrates 31.3g; fat 17.4g; cholesterol 71.8mg; sodium 497.7mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.