MEXICAN CORNBREAD 
2/3 c. oil
1 1/2 c. yellow self-rising cornmeal
1 c. sour cream
2 eggs
1 sm. can cream corn
1/2 c. bell pepper
2 jalapeno peppers
1/2 c. grated Cheddar cheese

Mix together and bake at 350 degrees for 30-35 minutes.

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“MEXICAN CORNBREAD”

 

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