Mexican Dump Cornbread By Clem Kohl Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Bisquick,
1 cup: Cornmeal, (yellow)
3 tbsp: Honey, may need 4 T
3 tbsp: Baking soda,
3/4 tsp: 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,
Milk, see directions
3 tbsp: 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 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.
Source from luhu.jp
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.
Source from luhu.jp