Mexican Corn Bread
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Whole-wheat pastry flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Canned creamed sweet corn||3⁄4 Cup (12 tbs)|
|Honey/Fructose||1⁄4 Cup (4 tbs)|
|Canned green chilies in brine||4 Ounce (1 Can)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Mild cheddar cheese/Edam cheese||1 Cup (16 tbs), grated|
Pre-heat the oven to 350°F and grease an 8 x 8 inch tin.
Mix all the dry ingredients together in a large bowl.
Beat the egg and milk together in a jug and add the creamed corn and the honey.
Set this mixture aside.
Drain and chop the chilies.
Melt the butter in a frying pan and saute the onion and chilies in it until the onion is transparent.
Pour the egg and milk mixture then the saute into the dry ingredients in the large bowl.
Add the cheese and stir the whole mixture until it is just mixed.
Pour the batter into the greased pan and bake for 35-40 minutes.
Allow to cool before serving.