Clem's mexican \"dump\" cornbread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ============================ ================== | ||
| INGREDIENTS | ||
| ============================ ================== | ||
| 1 | cup | Bisquick |
| 1 | cup | Cornmeal |
| 3-4 tablespoons Honey | ||
| 3 | tablespoons | (Yes, TABLESPOONS) Baking Soda |
| ¾ | teaspoon | Salt |
| ¼ | cup | Grated Mozarella Cheese |
| ¼ | cup | Grated Longhorn (Colby) Cheese |
| Parmesan Cheese - Sprinkle liberally over the ingredients | ||
| 1 | small | Can green chilis w/liquid |
| 2 | eaches | Eggs |
| Milk - see directions. | ||
| 3 | tablespoons | ( Yes, TABLESPOONS) Vanilla |
| ============================ ================== | ||
| DIRECTIONS | ||
| ============================ ================== | ||
| You have so far (probably another 1/4 Cup) | ||
Directions
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