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MEXICAN CORN BREAD | |
1/2 c. oil 1 c. sour cream 1 can corn (creamed) 1/2 c. milk 2 c. cornmeal (self-rising) 1 tsp. baking powder 1 tsp. salt 1/3 c. jalapeo pepper, minced 1/2 c. onion, chopped 2 c. Cheddar cheese, shredded 2 eggs Mix oil, sour cream, corn, eggs and milk together. Add meal, baking powder, salt, peppers, onion and 1 cup of cheese. Pour into a 9 x 13-inch baking dish that has been sprayed with Pam. Sprinkle the other cup of cheese on top. Bake in a preheated oven at 350°F for 50 to 60 minutes. |
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