Corn Biscuit Bread

This non-sweet corn biscuit bread is light and fluffy, and easy to make. It goes well with a plate of homemade refried beans.

Serves 8-9.

Ingredients:

• 2 c baking and biscuit mix (such as Bisquick brand)
• 1 c self-rising corn meal mix (such as Aunt Jemima’s)
• 1 Tbsp sugar
• 1 c milk
• 1/2 c sour cream
• 2 c canned corn, drained

Directions:

1. Grease a 10 x 6 x 2 inch biscuit pan or a 9 x 9 x 2 inch baking dish.
2. Preheat oven to 350 degrees F.
3. In a large bowl, blend the biscuit mix, corn meal mix, and sugar.
4. In a medium bowl, whisk together the milk and sour cream.
5. Blend in the corn.
6. Pour this mixture into the dry ingredients and blend just until fully incorporated.
7. Spoon it into the prepared baking dish and bake 50 minutes, or until golden brown and firm when pressed lightly on top.
8. Serve warm.