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MEXICAN CORNBREAD | |
1/2 c. self-rising flour 1 1/2 c. self-rising corn meal 1/2 pod bell pepper (chopped) 1/4 c. oil 1 c. cream-style corn 3 eggs, well beaten 1/2 tsp. red pepper (cayenne) 1 med. onion (chopped) 1/4 tsp. salt 1 c. buttermilk 1 c. grated cheese Mix all together except cheese. Pour 1/2 of mixture in well-greased pan. Sprinkle on all of the cheese. Pour rest of mixture in pan. Bake at 400 degrees for 30 minutes or until brown. Delicious with beans. |
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