Mexican Dump Cornbread By Clem Kohl

* Exported from MasterCook *

MEXICAN DUMP CORNBREAD BY CLEM KOHL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Kooknet
Cyberealm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Bisquick
1 c Cornmeal -- (yellow)
3 tb Honey - may need 4 T
3 tb Baking soda
3/4 ts Salt
1/4 c Mozarella cheese -- grated
1/4 c Colby cheese -- grated
1/4 c Parmesan cheese
1 cn Green chilis w/liquid
2 lg Eggs
Milk - see directions
3 tb 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.



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