2 tablespoons butter or margarine, melted and cooled
Instructions
Set the oven's temperature to 350 degrees Fahrenheit. 2 (8-inch) pans should have their bottoms and sides generously greased with butter.
Sift the Bisquick, sugar, and baking powder together in a big bowl. Stir in the cornmeal after adding it.
Whisk the eggs, milk, and melted butter in a another basin.
In the basin containing the dry ingredients, pour the egg mixture. Just blend it everything together by whisking. Lump is acceptable.
Fill the oiled pans with the batter. A toothpick placed into the center of the cornbread should come out clean after 35 minutes of baking, when the top is golden brown.
For 15 minutes, let the cornbread cool somewhat on a wire rack. Serve it cut into squares and take a bite.