The best delicious Mexican Dump Cornbread By Clem Kohl recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Dump Cornbread By Clem Kohl recipe today!
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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.
Yields
12 servings
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