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	<title>eGourmet Recipes &#187; Mexican/TexMex</title>
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		<title>Nutty Mexican Cornbread</title>
		<link>http://www.egourmetrecipes.com/2009/05/28/nutty-mexican-cornbread/</link>
		<comments>http://www.egourmetrecipes.com/2009/05/28/nutty-mexican-cornbread/#comments</comments>
		<pubDate>Fri, 29 May 2009 04:58:12 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Budget Recipes]]></category>
		<category><![CDATA[Mexican/TexMex]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Southwestern]]></category>
		<category><![CDATA[cornbread]]></category>
		<category><![CDATA[mexican food]]></category>
		<category><![CDATA[pecan oil]]></category>

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1 ½ cups cornmeal
3 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 (14-ounce) can cream-style corn
1 cup sour cream
2/3 plus 2 tablespoons cup Kinloch Plantation Pecan Oil
2 jalapeno peppers, seeded and chopped (optional)
¼ cup roasted pecan pieces
½ cup finely chopped onions
¼ cup finely chopped red and yellow bell peppers
8 ounces grated cheddar cheese
4 bacon slices
 



Preheat the [...]]]></description>
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