>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

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