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MEXICAN CORNBREAD | |
1 c. self-rising meal 1/2 c. self-rising flour 2 whole eggs, beaten 2/3 c. vegetable oil 1 c. cream-style corn 1/2 c. sweet milk 1/2 c. sweet pepper, chopped 1 c. grated cheese 1 tsp. red pepper 1 tsp. onion powder Mix all ingredients well and bake in a well-greased pan at 325°F for 1 hour or until done. |
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