Clem's mexican \"dump\" cornbread

Yield: 1 servings

Measure Ingredient
\N \N ============================ ==================
\N \N ============================ ==================
1 cup Bisquick
1 cup Cornmeal
\N \N 3-4 tablespoons Honey
3 tablespoons (Yes, TABLESPOONS) Baking Soda
¾ teaspoon Salt
¼ cup Grated Mozarella Cheese
¼ cup Grated Longhorn (Colby) Cheese
\N \N Parmesan Cheese - Sprinkle liberally over the ingredients
1 small Can green chilis w/liquid
2 eaches Eggs
\N \N Milk - see directions.
3 tablespoons ( Yes, TABLESPOONS) Vanilla
\N \N ============================ ==================
\N \N ============================ ==================
\N \N You have so far (probably another 1/4 Cup)

In order, dump all ingredients into a large mixing bowl. Add just enough milk - while stirring with a fork - to produce a cake-like batter consistency. Continue mixing with a fork until well blended.

Pour into a well-greased COOKIE sheet - about 14½" x 10" x ½".

Bake in a preheated 375 - 400 degree oven until done. About 20 mins.

Submitted By SANDEE EVELAND On 11-20-94

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