MEXICAN CORNBREAD 
1 c. meal
1 c. sweet milk
1/2 tsp. baking soda
1 tsp. salt
1 tsp. garlic powder
1 tsp. minced onion
2 eggs
1 sm. can cream corn
1/2 lb. grated Cheddar cheese
1 tbsp. oil
1 sm. can chopped green chilies

Mix dry ingredients. Add eggs, milk, corn and green chilies. Pour half mixture in long baking dish. Spread grated cheese. Top with remaining mixture. Bake 350 degrees, 30-40 minutes.

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“MEXICAN CORNBREAD”

 

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