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MEXICAN CORNBREAD | |
1 12/ c. self-rising meal 1 c. buttermilk 2 eggs, beaten 1 sm. can whole kernel corn, well drained 1 sm. can green peas, well drained 2 tbsp. onion 2-3 jalapeno peppers (I used 2 diced) 2/3 c. cooking oil 1 c. grated sharp cheese Mix together, cook in oven at 400 degrees in iron skillet about 40 minutes. |
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