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MEXICAN CORNBREAD | |
1 1/2 c. milk 3 eggs 1 1/2 c. grated cheddar cheese 1 can cream-style corn 1/2 c. oil 3 c. meal 3 tbsp. sugar 1 tsp. salt 1 lg. onion, chopped 2 jalapeno peppers Mix well and pour into well-greased 9 x 12 inch pan. Bake 40 to 50 minutes at 425 degrees. |
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