Mexican Cornbread

Sift:
1 c white cornmeal
1/4 c flour
1 tsp soda
1/2 tsp salt

Add:
1/3 c cooking oil
2 eggs
3/4 c grated cheese
1 small can yellow creamed corn
3 jalapeno peppers (mash seeds also)

Pour in greased, preheated iron skillet or muffin tin. Bake 30 minutes at 375 or 400 degrees.

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