The best delicious Clem's Mexican "dump" Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Clem's Mexican "dump" Cornbread recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Clem's Mexican "dump" Cornbread.
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============================ Parmesan Cheese – Sprinkle
-================== -liberally over the
INGREDIENTS -ingredients
============================ 1 sm Can green chilis w/liquid
-================== 2 ea Eggs
1 c Bisquick Milk – see directions.
1 c Cornmeal 3 T ( Yes, TABLESPOONS) Vanilla
3-4 tablespoons Honey ============================
3 T (Yes, TABLESPOONS) Baking -==================
-Soda DIRECTIONS
3/4 t Salt ============================
1/4 c Grated Mozarella Cheese -==================
1/4 c Grated Longhorn (Colby) You have so far (probably
-Cheese -another 1/4 Cup)
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. About 20 mins.
Yields
1 servings
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