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MEXICAN CORNBREAD | |
1 1/2 c. self-rising meal 3 tbsp. flour 1 can cream style corn 3/4 c. vegetable oil 2 eggs 1 c. sour cream 3 tbsp. chopped jalapeno pepper 3 tbsp. chopped onion Mix well all ingredients, pour into a well-greased skillet. Bake at 350 to 400 degrees for 40 minutes or until done. |
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