If you give a gal some Black Bean Soup, she’s gonna want some cornbread to go with it.
This recipe comes by way of Martha, one of my very first friends in C-ville. She was a direct answer to prayer nearly 14 years ago. Together we’ve walked, run, eaten nothing but protein, eaten everything but protein, homeschooled, scrapbooked, Mary Kayed, shared recipes, shared hairstyles, and always shared hearts. This is the gal who told me I might have issues when I agreed to host a slew of pastors, wives, and children at my home only days after giving birth to #5, but rather than leave me stranded with my issues, she fixed the biggest batch of pasta and delivered it to my doorstep so that all I had to do was toss some chicken on the grill and call it a meal.
During another season of life, Martha and another dear friend, Susan, shared the cooking. Each week we would make a big batch of something and then divvy it out between our three families. Out of that season, I’ve gotten such recipes as Prairie Corn Chowder and Chicken Pot Pie, which I will also share. But, tonight is about CORNBREAD.
This cornbread is SO easy. It’s not made of sprouted wheat or ground wheat, or ground corn. So, my green-smoothie-girl friends, you’re gonna want to pass this one by. It’s simple comfort food and goes great with Black Bean Soup.
2 cups Bisquick
1 cup yellow cornmeal
1/2 cup sugar (Martha’s recipe called for 3/4 cup of sugar, but I prefer it a little less sweet.)
1 cup melted butter
1 cup buttermilk (If you don’t have buttermilk, just measure out cup of milk and add a little bit of lemon juice or vinegar. Let it sit for a couple of minutes, and you have buttermilk.)
8 oz. creamed corn
1/2 tsp. baking soda
Mix it all together. Bake in a 9 X 13 pan and bake at 350 for 30 minutes.
Can’t get easier than that! So now, when you give a gal some Black Bean Soup, you’ll have some CORNBREAD to go with it!