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MEXICAN CORNBREAD | |
1 c. yellow corn meal 2 eggs, well beaten 1 c. sweet milk 1/2 tsp. baking soda 3/4 tsp. salt 1 lg. can yellow cream style corn 1/2 c. oil Mix and set aside. 1 lg. onion, finely chopped 1/2 lb. rat cheese, grated 4 jalapeno peppers, cut Grease large black skillet. Heat. Sprinkle a very thin layer of corn meal in skillet and brown lightly. Pour 1/2 batter in skillet. Sprinkle in cheese, meat, onion and peppers. Pour remaining batter on top. Bake at 350 degrees for 45 to 50 minutes. Cool and cut. |
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