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MEXICAN SPOON BREAD | |
1 c. cornmeal with 2 eggs 1 can cream style corn 1/2 c. milk 1/3 c. melted shortening 1/2 tsp. baking soda 1 tsp. salt Place 1/2 the above mixture in greased casserole. Add layer of 1 small can green chili and 1/2 pound grated cheddar cheese. Add remaining mixture and top with another 1/2 pound of cheese. Bake at 350 degrees for 45 minutes. |
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