MEXICAN CORNBREAD 
1 c. corn meal
1 c. buttermilk
1 can creamed corn
1 tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 lb. ground meat, fried & drained
1/2 lb. cheese, grated
1 can green chilies
1 sm. onion, chopped

Fry hamburger meat and drain well. Add all ingredients and mix well. Heat skillet with 1/4 cup shortening and pour in mixture. Bake at 375 degrees for 45 minutes or until brown.

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“MEXICAN CORNBREAD”

 

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