CHILI-CHEESE CORN BREAD 

1 c + 2 tb yellow cornmeal
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c A/P flour
1 1/4 c Buttermilk
1 Egg + 1 egg white; lightly beaten
1/4 c Sharp cheddar cheese
2 tb Mild green chilies; chopped 

Preheat oven to 450 degrees. 
Coat an 8" square baking pan with non-stick 
cooking spray and dust with 2 tablespoon of cornmeal. 
Sift into a large bowl the remaining cornmeal, baking powder, baking soda, 
salt and flour. In another bowl combine buttermilk, eggs, cheese and chili or Chile, 
then stir into the dry ingredients. 
Pour batter into the prepared baking pan and place in upper third of oven. 
Bake 10 minutes or until dough is firm in center. Makes 12 (2") pieces

Pam Cobb