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Country Kitchen
October 1, 2007 Previous Recipe | Next Recipe
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CABBAGE CASSEROLE
CHICKEN POT PIE
CHICKEN ENCHILADAS
CUCUMBER SALAD
Chocolate Upside-Down Cake
SALMON BALLS
PINEAPPLE AU GRATIN
MEXICAN CORNBREAD
FRUITY CREAM CHEESE PIE
CHICKEN SALAD
EASY BANANA NUT BREAD
MEXICAN CORNBREAD

2 cups self-rising cornmeal
1/2 cup chopped onion
2 eggs
1 (16-ounce) can creamed corn
1 (10-ounce) can diced tomatoes with green chilies, drained, or 5 hot peppers, chopped
1/2 cup flour
1 1/2 cup shredded cheddar cheese
1/2 cup oil
1 teaspoon sugar

Mix all ingredients well. Pour into a large greased skillet or 9- by 13-inch baking dish. Bake at 400 degrees for 30 minutes or until golden brown.





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