Recipe - Mexican Dump Cornbread

1 cup Bisquick
1 cup Cornmeal; (yellow)
3 tablespoon Honey may need 4 T
3 tablespoon Baking soda
Three fourths teaspoon Salt
One fourth cup Mozarella cheese; grated
One fourth cup Colby cheese; grated
One fourth cup Parmesan cheese
1 cn Green chilis w/liquid
2 lg Eggs
Milk see directions
3 tablespoon Vanilla

In order: Dump all ingredients into a large mixing bowl. Add just enough
milk (while stirring with a fork) to produce a cakelikebatter
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
375400 degree oven until done. Approximately 20 minutes. Serve it hot with
chunks of real butter on top.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini