1 c. flour
1 c. cornmeal
2 tbsp. sugar
2 1/2 tsp. baking powder
1 tsp. chili powder
1/4 c. red pepper (chopped)
1 c. skim milk
1/4 c. Healthy Choice Cholesterol Free Egg Product
2 tbsp. vegetable oil
1 can (4 oz.) green chilies (drained)

In medium bowl, combine flour, cornmeal, sugar, baking powder and chili powder. In small bowl, combine milk, egg product and oil. Stir milk mixture into flour mixture just until moistened. Fold chilies and red pepper into batter.

Spray 8 inch square baking pan or 12 cup muffin pan with vegetable oil spray, pour batter into pan or fill muffin cups 3/4 full. Bake in 425 degree F. oven for 20 minutes for bread or 15 minutes for muffins. Makes 12 squares or 12 muffins.