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Source: Houston Junior League Cookbook

Snappy Corn Bread
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Serves: 12
Prep Time: 10 minutes
Cook Time: 30-45 minutes
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4 ounce canned jalapeno peppers or 3 cups corn bread mix or 1/4 cup corn oil or 2 cups creamed corn or 1 1/2 cups Cheddar cheese, grated or 1 large onion, grated or 2 cups milk or 3 eggs




Drain and chop jalapeno peppers. Mix all ingredients together to make thin batter. Pour into well-greased, 9" x 13" pan. Bake at 425 degree oven.




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