Mexican dump cornbread
- Main Ingredient: Cereals Cornmeal Cheese Eggs
- Course: Various Breads Bakery Pastry
- Cuisine: Various North American Various South American
- Yield:
Mexican dump cornbread ingredients
- 1 c bisquick
- 1 c Cornmeal, (yellow)
- 3 T Honey - may need 4 T
- 3 T Baking soda
- 3⁄4 T 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 large Eggs
- Milk - see directions
- 3 T vanilla
Cooking Mexican dump cornbread
1. In order: dump all ingredients into a large mixing bowl.
2. Add just enough milk (while stirring with a fork) to produce a cake-like-batter consistency.
3. Continue mixing with a fork until well blended.
4. Pour into a well greased cookie sheet (about 14 ½" x 10" x ½").
5. Bakei in a preheated 375-400 degree oven until done.
6. Approximately 20 minutes.
7. Serve it hot with chunks of real butter on top.
8. This recipe is taken.
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