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Mexican
Corn Bread
| 1 small can cream style corn
2 eggs 1 c. cornmeal 1 c. buttermilk 2 c. grated cheddar or Monterey Jack cheese 1 chopped onion ½ c. vegetable oil ½ c. chopped peppers (either bell, pasilla, or Anaheim peppers may be used) Mix all ingredients together. Pour into
a greased 9x13-inch baking pan. Bake for 1 hour at 375°.
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