Mexican Dump Cornbread By Clem Kohl

Ingredients

1 bisquick
120 gr cornmeal
45 ml honey may need
40 gr baking soda
2 gr salt
32 gr mozarella cheese
32 gr colby cheese
20 gr parmesan cheese
1 package green chilis w
2 eggs
40 gr vanilla

Instructions

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 37 cm x 25 cm x 1 cm). Bake in a preheated 375-400 degree oven until done. Approximately 20 minutes. Serve it hot with chunks of real butter on top.