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MEXICAN CORNBREAD | |
1 1/2 c. cornmeal 1 c. cream style corn 1 c. sour cream 2/3 c. salad oil 2 eggs 3 tsp. baking powder (omit if self-rising) 1 tsp. salt (omit if self-rising) 2 jalapeno peppers, chopped 2 tbsp. minced bell pepper 1 c. grated sharp cheese Mix in order listed but do not mix cheese. Pour half of mixture in a hot greased pan (iron skillet). Sprinkle 1/2 of cheese over this. Add remaining mix. Cover with cheese. Bake at 350 degrees for 35-40 minutes. |
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