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HOT MEXICAN CORNBREAD | |
2 c. sweet (or butter) milk 1 lg. onion (chopped) 3 c. self-rising cornmeal 1/2 c. corn oil 3 tbsp. sugar 1 lg. can cream style corn 1 1/2 c. grated cheese 1/2 can (or 3 oz.) jalapeno pepper (chopped) 3 eggs Mix ingredients. Pour into greased pan. Bake at 425 degrees for 30-40 minutes. |
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