Mexican Cornbread

• 1 cup Bisquick
• 1 cup yellow cornmeal
• 3 to 4 tablespoons honey
• 3 tablespoons Baking soda
• 3/4 teaspoon Salt
• 1/4 cup shredded Mozzarella cheese
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup grated Parmesan cheese
• 1 can chopped green chile peppers, 4 ounces, undrained
• 2 large eggs, slightly beaten
• milk - see directions
• 3 tablespoons vanilla

Dump all ingredients into a large mixing bowl. Add just enough milk (while stirring with a fork) to produce a thick batter. Continue mixing with a fork until well blended. Pour into a well greased jelly roll pan (15x10x1-inch). Bake in a preheated 375-400° oven until done, 15 to 20 minutes. Serve it hot with chunks of butter.