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Corn Bread Recipe

Adding jalapeno chilies and corn to this quick bread will give it a Southwestern flair.

Ingredients:
1-2/3 cups whole wheat pastry flour
1 cup cornmeal
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup water
1 egg white
1 tablespoon cornmeal
1/4 cup melted butter
1/4 cup fresh corn kernels or chopped jalapeno chili peppers (optional)

Directions:
Preheat the oven to 400 degrees. Mix all of the dry ingredients together. In a separate bowl, combine the water and egg white. Fold the dry ingredients, and the corn or chili peppers if they are being used, into the wet ones. Be careful not to overmix or it will not rise.

Pour the batter into a nonstick 9-by-5-by3-inch loaf pan. Bake for 20 to 25 minutes until golden brown.

Yield: One, 9-by-3-by- 5-inch loaf (10 servings)

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