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MEXICAN CORNBREAD | |
1/2 small onion, chopped fine 1 small jar diced pimentos 2 c. self-rising meal 1/3 c. oil 1 1/2 c. sharp Cheddar cheese 1 can Mexicorn, drained 2 eggs 3/4 c. self-rising flour 1/2 c. jalapeno peppers, chopped fine 2 tsp. crushed red pepper Mix all ingredients and pour in an 11 x 14 pan that has been sprayed with Pam. Bake at 350°F until done. |
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