1 cup bisquick
1 cup cornmeal, (yellow)
3 tbsp honey - may need 4 t
3 tbsp baking soda
3/4 tsp salt
1/4 cup mozarella cheese, grated
1/4 cup colby cheese, grated
1/4 cup parmesan cheese
1 can green chilis w/liquid
2 large eggs
1 milk - see directions
3 tbsp vanilla
Directions
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.
Servings: 12 servings
Mexican Dump Cornbread By Clem Kohl Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mexican
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into ancient history, at least as far back as the Egyptians, and maybe even further. Interesting though that is, sadly, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Continuing our culinary historical journey, we have two recipe books from the 1300s ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that is served today, but rather recipes for the types of meals cooked for the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as parsley and basil. These new foods and tastes created an outbreak in recipe manuscripts, the majority of which still exist in private libraries. Over the succeeding few centuries, the rich families of the West competed to offer the best banquets, and because of this chefs and their recipe collections increased in prestige. However, it wasn`t until the 1800s that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes common in their social group. When we get to the 20th century, cooking publications were in great demand, due to higher levels of literacy, leisure time and a general increase in wealth. The TV revolution brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Mexican Dump Cornbread By Clem Kohl recipe.
