Mexican Dump Cornbread

  • on December 4, 2007
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Ingrients & Directions


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.

From

Yields
12 Servings

Article Categories:
Breads

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