Hot Tamale Corn Bread
A recipe from the Sneaky Kitchen
Preheat oven to 450 F.   Grease an 8 x 10 baking pan.

1 Tbsp. olive oil
1/2 C chopped onion
1/2 C. chopped green, yellow &/or red bell pepper
1 to 4 hot peppers, mild or strong, to taste (fresh, dried or pickled)
2 tsp. chili powder

1 tsp. salt
3/4 C. corn meal
3/4 C. flour
1 Tbsp. plus 1 tsp. baking powder
1 C. skim or reduced fat milk
1 C. or 1 small can cream style corn
1/2 C. shredded fat-free or reduced fat cheddar cheese
1 egg plus 1 egg white
1 drop liquid smoke (optional)

Sauté onion & bell pepper in oil in a non-stick pan. Mince garlic & hot pepper finely, or grind together in a mortar with chili powder. When onion is golden & limp, add garlic, hot pepper & chili powder. Sauté briefly until onion starts to brown very slightly, 1 min. or 2, but before the garlic browns (browning garlic makes it bitter & disagreeable, & ruins some of the powerful nutrition it contains).

Beat together milk, corn & eggs.  Add liquid smoke, cream corn & shredded cheese.  Into another bowl, sift the salt, corn meal, flour & baking powder.  Add sautéed veggies to milk mixture & stir.   Mix in dry ingredients & stir just until no unmixed flour remains.  Pour into the baking pan.

Bake for approx. 30 min. or until slightly browned & a toothpick inserted in the middle comes out clean.