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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another great recipe I found in my new Bisquick Cookbook. Ingredients:
1 1/2 cups bisquick baking mix |
1/4 cup cornmeal |
1/3 cup milk |
1 tablespoon vegetable oil |
1 teaspoon chili powder |
1/8 teaspoon garlic powder |
1/2 cup sour cream |
1 cup tomato, chopped |
2 1/4 ounces sliced ripe olives, drained |
2 green onions, sliced |
1/3 cup monterey jack cheese, shredded |
1/3 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 375°F.
2. Mix baking mix, cornmeal, milk, oil, chili powder, and garlic powder until moistened, beat 30 seconds. Pat dough evenly in ungreased rectangular pan. Bake 15 minutes or until edges begin to pull away from sides of pan.
3. Spread sour cream over hot crust. Distribute tomatoes, ripe olives and onions evenly over sour cream, sprinkle with cheeses.
4. Bake 5 minutes. Cut into 4 inch squares.
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