Mexican dump cornbread by clem kohl
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Bisquick |
| 1 | cup | Cornmeal; (yellow) |
| 3 | tablespoons | Honey - may need 4 T |
| 3 | tablespoons | Baking soda |
| ¾ | teaspoon | Salt |
| ¼ | cup | Mozarella cheese; grated |
| ¼ | cup | Colby cheese; grated |
| ¼ | cup | Parmesan cheese |
| 1 | can | Green chilis w/liquid |
| 2 | larges | Eggs |
| Milk - see directions | ||
| 3 | tablespoons | Vanilla |
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. Approximately 20 minutes. Serve it hot with chunks of real butter on top.
This recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl.