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MEXICAN CORNBREAD | |
2 c. meal 1 c. flour 1 c. buttermilk 1 chili pepper, chopped 1 onion, chopped 1 can white cream style corn 1/2 lb. med. sharp cheddar cheese 1/2 c. oil 2 eggs Mix together all ingredients except cheese. Pour half batter into a greased pan and top with half of cheese. Then pour the rest of the batter and the rest of the cheese on top. Bake at 325 degrees until done. |
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