3 eggs, beaten
1 c. milk
3/4 stick butter, melted
2 c. Bisquick
1/2 c. yellow cornmeal
1/2 c. sugar
1/2 tsp. baking powder

Grease an 8 x 8 inch pan or muffin tins. Blend eggs, milk and melted butter. Sift sugar and baking powder into a separate bowl. Stir in cornmeal and mix well. Add cornmeal mixture and Bisquick to the egg-milk mixture. Using a wooden spoon, stir only until blended. Pour batter into greased pan. Bake 30 minutes at 350 degrees. This is a wonderful thick cornbread that rises high. Great with your favorite soup!