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MEXICAN CORNBREAD | |
1 1/2 c. cornmeal 1 c. buttermilk 2 eggs 1 tsp. salt 2 jalapeno peppers, chopped 1 c. sharp grated cheese 1 c. cream style corn 2/3 c. salad oil 3 tsp. baking powder 2 tbsp. minced bell peppers Mix all together and bake in hot greased iron skillet. Bake 350 degrees for 35 to 40 minutes. Not good if too thick. |
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