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INDIAN SPOON BREAD | |
1 can white cream style corn 3/4 c. sweet milk 1/3 c. cooking oil 2 slightly beaten eggs 1 c. corn meal 1/2 tsp. baking soda 1/2 tsp. salt 1 can green chili peppers 2 c. grated cheese Mix ingredients. Pour half of mixture in greased casserole dish; chop chili peppers. Spread on top of above. Sprinkle 1 cup of cheese over peppers. Pour in balance of mixture and sprinkle balance of cheese on top. Bake 40 minutes at 400 degrees. |
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