MEXICAN CORN BREAD
2 c. meal
2 Tbs. sour cream
1/2 lb cheddar cheese, shredded
2 eggs
1/4 c oil
1 can cream style corn
2 jalapeno peppers, finely diced
Mix meal, cheese, corn, and sour cream together. Mix oil and eggs in. Slowly fold in peppers. Bake at 425 until done.
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