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MEXICAN SPOON BREAD | |
1 can creamed corn 1/2 c. Wesson oil 2 eggs, beaten 1 sm. can diced green chilies 1 1/2 c. grated Colby cheese 1/2 c. milk 1 c. corn meal 1/2 tsp. salt Mix all ingredients thoroughly and pour into a 9 x 13 inch pan. Bake at 400 degrees for 45 minutes. Serve hot or cold. Makes 6 to 8 servings. |
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