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Mrs. Patti's Mexican Cornbread
February 14, 2019

Omit the corn if desired. Total cheese used: 1-1/2 - 2 cups. Mix half the cheese into batter, the other half on top. Perfect; very nice texture, great tasting. Even better cooled. It’ll be soft after baking and will need to sit for a while if you want perfect slicing. I prefer to eat it warm and imperfectly sliced. For true Southern taste, fry up some bacon in the skillet beforehand and use it instead of the shortening/oil/butter. Do not leave corn bread in skillet after baking or you will have a crumbly, broken mess on your hands. Parchment can be used for easier cleanup/removal from the pan. I like that this recipe doesn't use regular flour or sugar at all!

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