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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“MEXICAN CORNBREAD”

 

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