Home made ham and bean soup with cornbread

My son got a large ham for Christmas and talked his sister into making bean soup with it.  She shared, so I thought corn bread might go well with the bean soup.  Don’t you love Google when you’re sorta, almost sure you could wing it, but you’d better check?  This is from Heather Likes Food.

Ingredients

2 cups Bisquick baking mix (I had Jiffy on hand)

1/2 cup sugar

½ cup cornmeal

1/2 tsp baking powder

2 eggs

1 cup water

½ cup melted butter

Instructions

1. Preheat oven to 350. In a mixing bowl, sift together dry ingredients. In a separate bowl mix together eggs, water, and butter. Add the egg mixture into the dry ingredients and mix until just combined. There’s no need to get the lumps out, over mixing will make your cornbread dry and tough. Pour batter into a greased 8×8 pan and bake for 25-30 minutes until golden brown. A toothpick should come out clean when inserted in the middle. ENJOY!