MEXICAN CORN BREAD 
1 can cream style corn
1 c. yellow corn meal
3/4 c. milk
1/3 c. cooking oil
1 1/2 c. grated cheese
1 egg
1/2 tsp. baking powder
1 tsp. salt
1 can diced green chilies

Mix together; pour into greased baking pan (8x10 inches). Top with cheese. Bake 45 minutes at 400 degrees.

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“MEXICAN CORN BREAD”

 

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