Recipe: Spicy Corn Bread (using chili powder, 9x5-inch loaf or muffins)

SPICY CORN BREAD
"Chili Powder is the secret ingredient in this moist cornbread."



1 cup yellow corn meal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons Argo Baking Powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon Spice Islands Chili Powder
1 cup (4 ounces) grated extra sharp Cheddar cheese
1 cup buttermilk
2 eggs
2 tablespoons butter, melted and cooled
2 tablespoons Mazola Corn Oil
2 tablespoons diced pimentos

Preheat oven to 400 degrees F. Grease a (9x5-inch) loaf pan or a 12-cup muffin pan.

Combine corn meal, flour, sugar, baking powder, baking soda, salt and chili powder in a large bowl. Stir in cheese.

Whisk buttermilk, eggs, butter and oil in another bowl. Add liquid mixture to dry ingredients and stir just until blended. Mix in pimentos. Pour into prepared pan.

Bake for 45 minutes (or 12 minutes for muffins) or until tester inserted comes out clean. Cool in pan for 10 minutes before removing.

Also in the photo: Hearty Beef Chili (see recipe)

Makes 1 (9x5-inch) loaf or 12 muffins
Adapted from source: Mazola Oil, ACH Food Companies, Inc.