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MEXICAN CORNBREAD | |
1 1/2 c. self-rising cornmeal 2/3 c. oil 1 c. buttermilk 2 eggs 3 hot jalapeno peppers, chopped 1 can cream corn 1 c. grated cheese Beat milk, eggs and oil. Add other ingredients. Pour into hot greased skillet. Bake at 350 degrees for 45 minutes. |
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