Cornbread Cakes

Cornbread Cakes

1/2 cup butter(1 stick)
2 eggs, beaten lightly
6 tablespoons cornmeal
1/2 cup milk
1 cup sugar
2 cups Bisquick

Melt the butter in a large bowl. Let cool a bit and stir in eggs.

Stir in cornmeal and let sit for about 5 minutes to absorb liquid. Add milk and then dry ingredients.

Pour into buttered 8" square pan and bake at 325 degrees F for 35-45 minutes. Serve warm.

Note: for a lighter recipe, use margarine, skim milk, egg whites, and low-fat Bisquick. The result is still delicious