"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Marie Calendar's Cornbread, by Lark Jackson, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup margarine 3/4 cup sugar 2 eggs 1 cup milk 2 cups Bisquick 3/4 cup yellow cornmeal
Cream sugar and margarine, add remaining ingredients and mix well. Bake for 35 minutes at 350º in a greased square 8" pan or until toothpick comes out clean. If you double the recipe, put in a 9x13" pan and an 8" square pan. If you don't, it will run over the sides.
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