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MEXICAN CORNBREAD | |
1 c. self-rising cornmeal 1 c. self-rising flour 1/2 c. vegetable oil 2 eggs 1 tsp. salt 1 c. milk 3/4 c. grated cheese 1/2 c. chopped onion 1/2 c. chopped green pepper 1 can cream style corn Mix together and pour into greased pan. Bake at 375 degrees for 35-45 minutes. Serves 10-12. |
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