*  Exported from  MasterCook  *
 
                    MEXICAN DUMP CORNBREAD BY CLEM KOHL
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Kooknet
                 Cyberealm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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