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<p>This is a delicious Mexican cornbread using several items in season and Freeman’s Mill self-rising cornmeal. If you like it spicier, add more hot peppers. You can also add a little chopped onion to the recipe.</p>Source: Paula Freeman (Entered by Stacey Freeman)
Serves: 8-12 servings
Step by Step Instructions
- Preheat oven to 375 degrees. Spray a 13x9 pan with cooking spray.
- Mix all ingredients together. Bake for approx. 35-45 minutes until golden brown.
- You may substitute 1 tbsp. hot pepper flakes for the hot pepper.
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