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    Mexican Cornbread II

    Source of Recipe


    List of Ingredients

    1 1/2 cups self-rising corn meal
    1 tsp baking powder
    1/2 cup vegetable oil
    1 #2-can cream-style corn
    1 cup sour cream
    2 eggs
    1 sm onion, chopped
    1/2 cup bell pepper, chopped
    1 jalepe o pepper, chopped (optional)
    1/2 cup cheddar cheese, grated


    Preheat oven to 425 degrees. Combine all of the ingredients except the cheese. Pour
    half of the mixture into a greased cast iron skillet. Spread half the cheese on the mixture
    in the skillet. Pour the remaining mixture into the skillet and top with the remaining
    cheese. Bake for app. 25 minutes.




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