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Mexican dump cornbread

Mexican dump cornbread
Main Ingredient: Cereals Cornmeal Cheese Eggs

Course: Various Breads Bakery Pastry

Cuisine: Various North American Various South American

Yield:

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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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