Linda's Mexican Cornbread
INGREDIENTS
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1 1/2 - cups yellow corn meal
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1 - cup buttermilk
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1/2 - teaspoon baking soda
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1/2 - tablespoon baking powder
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1/2 - teaspoon salt
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2 - eggs
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1/4 - cup canola oil
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1 - small can (8 oz) cream style corn
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2 - 3 fresh whole jalapeno peppers, seeded and chopped
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1 1/2 cups shredded American or sharp cheddar cheese
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1 - tablespoon shortening or bacon grease
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additional corn meal for dusting of pan
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