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MEXICAN CASSEROLE CORN BREAD | |
1 can cream-style corn 1 c. yellow corn meal 1 c. milk 1 tsp. salt 2 eggs 1 tsp. baking soda 1 lb. ground meat 1/2 lb. Velveeta cheese 1 can Ro-Tel tomatoes 1 large onion, chopped Mix first 6 ingredients. Brown ground meat. Melt cheese with Ro-Tel tomatoes. Layer 1/2 batter, then all of ground meat, all of cheese mixture and chopped onions. Top with remaining batter. Bake at 350°F until brown. |
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