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Country Kitchen
April 22, 2010 Previous Recipe | Next Recipe
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Caramel Cake
SKINNY DIP IN A BREAD BOWL
BARBECUE SAUCE
SHRIMP SALAD SUPREME
BLUEBERRY PIE
HIDDEN VALLEY RANCH PINWHEELS
SHREDDED POTATOES AU GRATIN
MEXICAN CORNBREAD
BROILED PORK MEDALLIONS
MEXICAN CORNBREAD

Butter for skillet
1 cup self-rising corn meal
1/2 cup self-rising flour
1/4 teaspoon salt
1/4 teaspoon red pepper
1/2 cup chopped onion
1/2 cup grated cheese
1/4 cup vegetable oil
2 eggs, beaten
1/4 cup milk
1/2 cup chopped jalapeno
1 (5-ounce) can cream-style corn

Preheat oven to 450 degrees. Butter an 8- to 10-inch iron skillet or an 8-by-11-inch baking dish and place in preheating oven. Combine all ingredients in a mixing bowl, and mix well. Pour into hot buttered skillet, and bake 20 to 25 minutes until firm and golden brown.





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