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Source: Houston Junior League Cookbook

Mexican Corn Bread
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Serves: 8-10
Prep Time: 10 minutes
Cook Time: 20-25 minutes
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2 eggs
2/3 cup cooking oil
1 cup sour cream
1 cup yellow corn meal
1 cup creamed corn
1 tablespoon baking powder
1-1/2 teaspoons salt
4 fresh jalapeno peppers, seeded and finely chopped
1 cup grated sharp cheese




Combine eggs, oil, sour cream, cornmeal, corn, baking powder and salt. Add chopped peppers and half of the cheese. Spread in well-greased baking pan (12" x 8" x 8") and cover with remaining cheese. Bake in 425 degree oven for 20-25 minutes.




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