Mexican Dump Cornbread By Clem Kohl

Ingredients

1 bisquick
1 c cornmeal
3 tb honey may need
3 tb baking soda
3/4 ts salt
1/4 c mozarella cheese
1/4 c colby cheese
1/4 c parmesan cheese
1 package green chilis w
2 eggs
3 tb 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 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.