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MEXICAN CORNBREAD | |
1 c. corn meal 1 c. self rising flour 1/2 c. sugar 1/3 c. oil 1/2 c. chopped onion 1 c. grated colby cheese 1 c. cream style corn, yellow 1 c. sweet milk 2 eggs 2 lg. hot peppers, chopped Dump all together in a big bowl and mix well. Bake in a large iron skillet (well greased) for about 30 minutes at 400 degrees. |
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