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MEXICAN CORNBREAD | |
1 c. yellow corn meal 3/4 tsp. baking soda 1/2 tsp. salt 1 c. buttermilk 1/2 c. oil 1 med. onion, chopped 2 eggs 1 sm. (8 oz.) can creamed corn 1 1/2 green jalapeno peppers, chopped 8-10 slices Velveeta cheese slices Mix all ingredients except cheese. Pour into large hot greased cast-iron skillet or 9x13 inch greased pan. Now lay cheese slices on top of batter and with back of spoon. Press into batter. Bake 25 minutes at 425 degrees. Serves 4 to 6. A real friend is one who walks in when the rest of the world walks out. |
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