MEXICAN CORNBREAD 
3 c. corn meal
3 eggs, beaten
1 1/2 c. milk
1 1/2 c. longhorn cheese, grated
1/2 c. salad oil
1 (15 oz.) can cream style corn
4 jalapeno peppers, skinned & chopped
1 lg. onion, chopped

Mix all ingredients well and pour into large, well greased pan or skillet. Bake at 450 degrees until brown.

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“MEXICAN CORNBREAD”

 

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