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Here is a cornbread recipe which I particularly enjoy with chili.
San Diego, CA
3 cups cornbread mix
2 tablespoons sugar
3 eggs, beaten
2 cups milk
0.5 cup vegetable oil
6 slices bacon, cooked and crumbled
1.5 cups (6 ounces) shredded sharp Cheddar cheese
1 large onion, diced
1 (8-3/4 ounce) jar diced pimiento, drained
2 tablespoons minced jalapeno peppers
Combine cornbread mix and sugar in a large bowl. Add eggs, milk,
and oil, mixing well. Stir in remaining ingredients. Pour batter into a
greased 13- x 9- x 2-inch baking pan. Bake at 400 degrees for 40 to 45
minutes or until done. Yield: 12 servings.
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