Fat Free Mexican Corn Bread

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, soy or rice milk
1 16 oz. can creamed corn
1/4 cup chopped onion
1 or 2 tablespoons chopped red pepper or pimento (to taste)
1 small can ortega chilies (drained)
1 teaspoon chopped jalapeno chilies (to taste or as desired)

Grease or spray oil to coat 8 inch square pan or 12 count muffin pan
Preheat oven to 425 degrees Combine all dry ingredients
Mix wet ingredients Stir dry mix into wet ingredients
Bake for 35 - 40 minutes until knife inserted in center comes out
Clean Or 15 - 20 minutes in muffin pans


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