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QUICK MEXICAN CORNBREAD | |
1 c. self-rising flour 1/4 tsp. salt 1/4 tsp. red pepper 1/2 c. chopped onion 1/2 c. chopped green pepper 1/2 c. (2 oz.) shredded process American cheese 1/4 c. vegetable oil 1 c. milk 2 eggs, beaten 1 (8 3/4 oz.) can cream style corn Combine first three ingredients; add remaining ingredients, mixing well. Spoon into a greased 8 inch square baking pan. Bake at 450 degrees for 20 to 25 minutes or until golden. |
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