Caribbean Habanero Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup salad oil
• 1 large egg, beaten to blend
• 1 can (8 1/2 oz.) cream-style corn
• 1/2 cup plain nonfat yogurt
• 1/2 cup shredded jack cheese
• 2 tablespoons minced fresh habanero chilies
• 2 tablespoons minced fresh green Anaheim chili

1. In a large bowl, stir to combine cornmeal, flour, sugar, baking powder, and salt.
2. Add oil, egg, corn, yogurt, cheese, habaneros, and Anaheims. Stir until ingredients are evenly moistened.
3. Pour batter into an oiled 8-inch square pan. Bake in a 375u0b0 oven until bread is golden brown and begins to pull from pan sides, 30 to 35 minutes.
4. Cut bread into squares and serve hot, warm, or cool.

yellow cornmeal, flour, sugar, baking powder, salt, salad oil, egg, corn, nonfat yogurt, jack cheese, chilies, fresh green anaheim chili

Taken from www.myrecipes.com/recipe/caribbean-habanero-cornbread (may not work)