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MEXICAN CORN BREAD | |
2 c. yellow self-rising cornmeal 2 beaten eggs 1/2 c. oil 1 sm. can creamed corn 2 (or more, if desired), jalepeno peppers (from jar) 1/2 green bell pepper 2 med. chopped onion 1 c. milk 1 c. (or as desired) grated Cheddar cheese Mix all ingredients except cheese and pour 1/2 into skillet or baking dish sprayed with Pam. Top with 1/2 of cheese. Pour remaining batter over cheese and top with remaining cheese. Bake at 350 degrees for 45 minutes. |
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