The best delicious Mexican Dump Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Dump Cornbread recipe today!
Hello my friends, this Mexican Dump Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Dump Cornbread is amazingly delicious, and addictive, everyone will be asking for more Mexican Dump Cornbread.
What Makes This Mexican Dump Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Dump Cornbread.
Ready to make this Mexican Dump Cornbread Recipe? Let’s do it!
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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.
From
Yields
12 Servings
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