Title: Mexican Dump Cornbread By Clem Kohl
Categories: Bread Blank
Yield: 12 Servings

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.

This recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl.

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