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JALAPENO SPOONBREAD
2 eggs 2 cans (about 1 pound, each) cream-style com 1 small onion, finely chopped 1 can (2-1/4 oz.) sliced ripe olives, drain

Tags: eggs ripe olives drained jalapeno chilies stemmed seeded vegetable oil garlic salt baking powder cumin yellow cornmeal cheddar cheese Jalapeño Spoonbread

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