Mexican Corn Bread

>From jagordon@agsm.ucla.edu ()
Newsgroups: rec.food.veg

Loosley adapted from the back of an Albers cornmeal package:


Mexican Style Cornbread

1 1/2 cup yelow cornmeal
1/2 cup whole wheat flour
1 egg or equivilent vegan egg replacer
1 Tablespoon baking powder
1 cup nonfat milk <or rice or soy milk>
1 16 or 17 ounce can creamed corn
1/4 cup chopped onion
1 small can chopped Ortega chilies
1 teaspoon <or more> jalapenos
1/4 cup chopped red bell pepper
1 teaspoon salt <if you like>

mix dry ingredients
mix wet ingredients
blend together

spray 8" pan with cooking spray, bake 35 - 40 minutes

If you prefer more traditional cornbread, leave out the onions and chilies,
add a tablespoon to 1/4 cup sugar if you like it sweeter.
Jan