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MEXICAN CORNBREAD | |
1 1/2 c. self-rising cornmeal 1 1/2 c. grated cheese (cheddar or Colby) 1/2 c. vegetable oil 1 tsp. salt 1/2 c. buttermilk 1 tbsp. pimiento 1 1/2 c. chopped onions 1 tbsp. sugar 3-4 jalapeno peppers 1 1/2 lbs. ground chuck 3 eggs 1 can cream style corn Brown meat and 1/2 the onions; drain. Mix other ingredients together. Layer 1/2 the batter mixture in baking dish (approximately 10'x10"x2", sprayed). Layer all the meat. Layer remaining batter. Bake at 400 degrees for 20 to 30 minutes. |
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