Title: Mexican Cornbread (Sandy)
Categories: Bread Mexican Check
Yield: 1 Pan

1	c	Wholewheat flour
1	c	Stoneground cornmeal
3	tb	Rounded, low sodium baking
		Powder.
1/2	ts	Sea salt
1	ts	Chili powder
2		Eggs beaten
1/2	c	Milk
1/2	c	Unrefined corn germ oil
1/4	c	Finely chopped onion
1/4	c	Finely chopped green bell
		Pepper
2		Jalapeno peppers, finely
		Chopped.

Stir the flour, meal, baking powder, salt and chili powder together in a large bowl. Add the eggs, milk, oil, onion and peppers. Beat all ingredients together about 1 minute. Pour into an oiled 8x8 pan. Bake about 20 minutes at 425 degrees.

Source: "THE NATURAL FARMS COOKBOOK", Deaf Smith Organic Farms, 1978

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