Mexican Dump Cornbread By Clem Kohlbreads 1 cup bisquick 1 cup cornmeal; (yellow) 3 tablespoon honey - may need 4 t 3 tablespoon baking soda 3/4 teaspoon salt 1/4 cup mozarella cheese; grated 1/4 cup colby cheese; grated 1/4 cup parmesan cheese 1 can green chilis w/liquid 2 large eggs 1 milk - see directions 3 tablespoon vanilla 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 14 1/2" x 10" x 1/2"). Bake in a preheated 375-400 degree oven until done. Approximately 20 minutes. Serve it hot with chunks of real butter on top. |
