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MEXICAN CORNBREAD | |
3/4 c. flour 1 tsp. salt 3/4 c. buttermilk 2 eggs 1 c. grated cheese 1 green pepper, chopped 1/2 c. corn meal 1 tsp. baking soda 1/3 c. oil 1 c. cream style corn 3 hot peppers, chopped 1 onion, chopped Mix together and pour into long greased cake pan. Bake 35-45 minutes at 350 degrees. |
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