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Sandy's Mexican Cornbread Recipe


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     Sandy's Mexican Cornbread

Category   Desserts - Breads
Sub Category   None
Servings   6-8
Preptime   10min

1 cup selfrising cornmeal
1 cup plain flour
2 eggs
1 can green chilis
1/4 cup pickled jalapenos
1 cup shredde cheese, your choice
1/4 cup oil plus 1/4 cup oil
1 small can corn
buttermilk to mix (1 cup -)

Mix the flour eggs chilis, jalpenos, cheese, corn, 1/4 cup oil together. Add buttermilk till mixed thoroughly.
Add 1/4 cup oil to you castiron pan or whatever you want to use and place in a 400degree oven till very hot. Remove from oven and carfully pour the mixture into the pan. Oil should be hot enough to make the mixture sizzle.
Bake at 400degrees for 15-20min or unil you think its done.

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