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Country Kitchen
June 1, 2009 Previous Recipe | Next Recipe
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QUICK & EASY APPLESAUCE CAKE
SKILLET MEAL
SWEET POTATO PIES
RED VELVET CAKE
MEXICAN CORNBREAD
EASY CHICKEN POT PIE
BROCCOLI BREAD
CONGEALED LIME MOLD
SOUR CREAM POUND CAKE
MEXICAN CORNBREAD

1 cup self-rising corn meal
2 eggs
1 cup buttermilk
1/2 cup cooking oil
1 (15-ounce) can cream-style corn
2 large onions, chopped
2 teaspoons red pepper, or to taste
1 pound cheddar cheese, grated

Stir all ingredients together and bake in a greased iron skillet for 1 hour at 300 degrees.
Note: Using the full 2 teaspoons pepper will produce spicy bread. For milder results, use less pepper.





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