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Mexican Corn Bread

• 1 cup yellow corn meal
• 1 cup all purpose flour
• 1 Tbsp baking powder
• 2 Tbsp sugar
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 cup canned chopped green chilies
• 1 cup milk
• 1/4 cup butter, melted
• 1 egg

Preheat oven to 425 F.

In a bowl, stir together corn meal, flour, baking powder, sugar, cumin, garlic powder, chili powder and salt.

Stir in chilies, milk, butter and egg.

Pour into a greased 8x8 inch pan

Bake for 20 minutes.

Makes 9 squares.