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Breads - Yummy Mexican Corn Bread

Brenda DixonBrenda Dixon
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  • 1 1/2 C yellow corn meal
  • 1/2 C flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp vanilla
  • 2 large eggs
  • 1 C sour cream
  • 1/4 C butter
  • 1 12 oz can corn starch -- drained
  • 1 C cheddar cheese -- shredded
  • 1/4 C green chilies -- chopped
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Mix all dry ingredients. Whisk eggs, sour cream, butter. corn, cheese, and green chilies. Fold in dry ingredients and pour into buttered muffin tins (no paper) or pan. Bake on 350° for 25 - 30 minutes.

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