From: jagordon@agsm.ucla.edu

Date: 14 Jul 1993 21:30:08 GMT

1 1/2 cup yellow cornmeal
1/2 cup white or whole wheat flour
1 tablespoon baking powder
1 egg or equivilent
1 cup nonfat milk or soy or rice milk
1 16 or 17 ounce can creamed corn
1/4 cup chopped onion
a couple tablespoons chopped red pepper or pimento
1 small can ortega chilies
1 teaspoon chopped jalapeno chilies < as much or as little as you dare>

mix dry ingredients
mix wet ingredients
blend together
bake 425 degrees for 35 - 40 minutes in a 8 inch square pan
 or 15 - 20 minutes in muffin pans

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