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MEXICAN SPOONBREAD JALAPENO CORNBREAD | |
1 c. corn meal 1 tsp. salt 1/2 tsp. baking soda 2 eggs, slightly beaten 1 c. sweet milk 1 can cream style corn 1 can green chilies, drained (El Chico brand) 2 to 3 c. grated sharp Cheddar cheese Mix together corn meal, salt, soda, eggs, milk and cream style corn and set aside. Grease 9 inch square pan and put 1/2 of the above mixture in it. Spread with 1 can green chilies. Add grated cheese. Spread other 1/2 of meal mixture and bake at 400 degree oven for 45 minutes. Cut in squares and serve with red beans (or any bean) and green salad, makes a wonderful meal. |
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