Ingredients
1 lg Green chili, chopped
1 lb.Chorizo, coarsely chopped (or other spicy sausage)
1 lg Onion, chopped
3 tb Butter
3 Eggs
1 c Sour cream
1 ½ c Cornmeal
½ c Whole wheat pastry flour
1 ts Baking soda
1 ts Baking powder
½ ts Soy sauce
½ c Maple syrup
1 c Milk
1 c Monterey Jack, grated
3 Ears of fresh cooked corn
Kernels only
Directions
1. Saute chili until skin is charred; set aside.
2. Fry chopped chorizo 10 minutes; discard fat; set aside.
3. Saute onion in butter for 10 minutes; set aside.
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Ingredients:
• 3 Cups whole kernel frozen corn, uncooked
• 2 Eggs, beaten
• 1 Can green chilies, finely chopped
• 3 tbsp Polyunsaturated oil
• 1/2 tsp Salt
• 1/4 Pound Mozzarella, diced into cubes
• 1 Cup yellow cornmeal
• 1 Cup low-fat yogurt
• 3 tsp Baking powder
How to make Chile Corn Bread:
• Mix salt, cornmeal and baking powder. Add oil, yogurt and eggs and mix well.
• Add corn, cheese and chiles and mix well. Pour batter into a lightly greased 9-inch square-baking dish.
• Now bake in preheated 350 degree F oven until golden brown.

1 cup White Flour — Unbleached
1 1/3 cups yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Dried Cranberries
1/2 cup egg beaters
1/4 cup honey
1 cup nonfat milk
1/2 teaspoon sunflower oil
Preheat oven to 400 deg F and lightly spray an 8 inch square baking pan. Ina mixing bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set aside. In another bowl, whisk together eggs, milk, honey and oil. Add to dry ingredients and mix just until blended. Pour batter into prepared pan and bake until top is lightly …