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Mexican Cornbread #03

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Mexican Bread 6 Servings

INGREDIENTS

1 c Corn meal
1 c Buttermilk
1/2 ts Baking soda
2 Eggs; beaten
1/2 c Oil
1 c Cream style corn
3 Jalapeno peppers; chopped
1 c Grated cheese
1 lg Onion; choppped

INSTRUCTIONS

Mix all ingredients except cheese. Put half of cheese into mixture. Pour
into 10-inch heavy iron skillet and cover with remainder of cheese. Bake at
350 for 1 hour to 1 hour and 15 minutes.
MRS ELTON BATCHELOR (SUE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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