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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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