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.

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