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MEXICAN CORNBREAD | |
1 c. yellow corn meal mix 1/4 c. flour 1/2 tsp. salt 1/2 tsp. baking soda 1/2 c. milk 1 egg white 1/4 c. egg substitute 1 tbsp. olive oil 1/4 c. sour cream 1 tbsp. jalapeno peppers (more if hotter taste is desired) 1 c. drained whole kernel corn Preheat oven 400°F. Spray 9 inch round cake pan with vegetable spray. Mix all ingredients and pour in pan. Bake 400°F for 30 minutes or till golden brown. Serves 8. |
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