Cornbread

2 cups Bisquick
1/2 cup sugar
1/4 cup cornmeal
1/2 teaspoon baking soda
1 cup milk
2 eggs
1 1/2 cubes butter melted and cooled

Blend all ingredients together in a large bowl.  Put batter into a greased 9x13 baking dish and bake at 350 for 20-25 minutes.

Dinner Rolls

2-2 1/4 c. Flour
1 envelope (2 1/4 t) rapid rise yeast
2 T sugar
1/2 t salt
1/2 c milk
1/4 c water
2 T butter

Combine 3/4 cup flour, sugar and salt in large bowl.  Set aside.

Combine milk, water, and butter in saucepan; cook over medium heat until temperature reaches 120-130 degrees.  Add milk mixture to flour mixture; beat at medium speed, scraping bowl occasionally, until mixture is smooth.  Increase speed to high; add 1/4 cup flour.  Beat until well mixed.  Stir in enough remaining flour to make soft dough.

Turn dough out onto lightly floured surface; knead until smooth and elastic (8-10 minutes)  Cover let rest 10 minutes.

Divide dough into 12 equal pieces.  Shape each piece into a ball.  Place into a greased round pan.  Cover let rise in warm place until doubled in size (about 30 minutes).

Heat oven to 375.  Bake Rolls 18 minutes or until golden brown.  Brush with butter.  Serve warm