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MEXICAN CORNBREAD | |
2 c. self-rising cornmeal 2 jalapeno peppers, canned 1/2 c. bell pepper, chopped 3 eggs, beaten 1 1/2 c. cream style corn 2/3 c. cooking oil 1 c. buttermilk 1 c. sharp grated cheese Mix all ingredients except cheese. Pour half of mixture - sprinkle with grated cheese on top of it, then add other half. Bake at 375 degrees, 40 minutes. |
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