Mexican Dump Cornbread By Clem Kohl

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.