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MEXICAN CORNBREAD | |
1 lg. can cream-style corn 1 c. buttermilk or sweet milk 2 c. meal, self-rising 2/3 c. Wesson oil 1/4 c. sugar Pinch of salt 1 bell sweet pepper 1 or 2 sm. pods of hot pepper or dash black pepper 1 onion 1 c. grated cheese 3 eggs 1/2 tsp. baking powder Mix and bake at 350 degrees until done. |
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