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This recipe for MEXICAN CORN BREAD, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Yost
Added: Saturday, July 26, 2008


2 eggs beaten
1 cup sour cream
1 cup yellow corn meal
1 cup cream style corn
1/2 cup salad oil
1/2 teaspoon salt
1 4 ounce can chili peppers (Ortega)
1 cup grated cheese

Mix together all ingredients except peppers and cheese. Pour half of the batter into 8x8 pan. Spread chopped chili peppers and half of cheese over batter. Add rest of batter and sprinkle rest of cheese over top.

Bake for 1 hour at 325 for a glass dish.
Bake for 1 hour at 350.

Cut into squares while still warm.




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