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MEXICAN CORNBREAD | |
1 c. yellow corn meal 1 sm. can cream style corn 1/4 c. Wesson oil 1 sm. can green chilies 1 c. buttermilk 1 c. grated cheese 1/2 tsp. baking soda 1 tsp. salt Beat eggs, add Wesson oil. Mix butter and soda and salt. Add to eggs. Mix well and dump in other ingredients; mix well again. Cook in ungreased pan for 1 hour and 15 minutes at 350 degrees. |
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