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This recipe is similar to the Confetti Double Corn Muffins, but has a slightly different taste and makes cornbread instead of muffins.   I've had it so long I don't know the source.

Hot Tamale Corn Bread

Preheat oven to 450 F.   Grease an 8 x 10 baking pan.

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green, yellow and/or red bell pepper
1 to 4 hot peppers, mild or strong, to taste (fresh, dried or pickled)
2 teaspoons chili powder

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

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

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

Bake for approximately 30 minutes or until slightly browned and a toothpick inserted in the middle comes out clean.  



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