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MEXICAN CORNBREAD | |
3 c. self-rising flour 1 tbsp. salt 1 1/2 c. grated sharp cheddar cheese 3/4 c. Wesson oil 1 1/2 c. sweet milk 1 lg. onion, chopped 3 eggs, beaten 1 (#2) can cream style corn 2 jalapeno peppers (Old El Paso brand) Mix together and bake in 2 pans for 30 to 40 minutes at 400 degrees. Can be frozen. |
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