Blue Cornbread

	This cornbread is made with blue cornmeal which is used 
in the cuisine of the Pueblo Indians and is popular in the 
Southwestern United States.  Blue corn is descended from the 
original native corn first used in the Americas.

	1	cup blue cornmeal
	1/2	cup flour
	1 1/2	teaspoon baking powder
	1	tablespoon honey or maple syrup
	1	egg, beaten
	1	cup miilk
	1/2	cup cooked kernel corn

	Blend liquids.  Mix dry ingredients except kernel corn.  
Combine mixtures and add kernel corn.  Pour into eight inch 
square oiled pan.  Bake at 425o F. for 15 to 20 minutes, or 
until top is golden brown.


Calico Yellow Cornbread

	This cornbread is has a rich taste and bright color 
which add interest to the table.  While mild chiles are 
used, it is possible to subsitute chopped jalapenos for more 
bite.  Feel free to experiment.

	3/4	cup yellow cornmeal
	1 1/4	cup flour
	1/4	cup sugar
	2	teaspoons baking powder
	2	eggs, beaten
	1	cup skim miilk
	1/3	cup cooked kernel corn
	2	tablespoons chopped green chiles
	2	tablespoons chopped red peppers or pimentos

	Oil eight inch square baking pan.  Combine dry 
ingredients except for kernel corn and chiles.  Stir in 
milk, oil and egges, mixing until dry ingredients are 
moistened.  Blend in kernel corn and chiles.  Pour into 
oiled pan.  Bake in pre-heated oven at 400o F. for 20 to 25 
minutes, or until top is golden brown and wooden pick 
inserted near center comes out clean.