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| MEXICAN CORNBREAD | |
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1 1/2 c. flour (self rising) 3 eggs, beaten 1 c. corn (whole kernel) 2/3 c. cooking oil 1 c. buttermilk 1 lg. hot pepper (chopped) 1 lg. sweet pepper (chopped) 1 sm. onion (chopped) 1 c. cheese (grated) Mix well. Bake 375 degrees for 45 minutes. | |
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