Green Chili Cornbread

• 1 1/2 cups stone-ground whole-grain cornmeal
• 1/2 cup unbleached white flour
• 1/4 cup toasted wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup plain soy yogurt
• 2 tablespoons olive oil
• 1/4 cup rice milk, or more as needed
• 1 small fresh hot chili, seeded and minced, or one 4-ounce can chopped mild green chilies
• 1/2 cup frozen corn kernels, thawed

1. Preheat the oven to 400 degrees.
2. Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
3. Make a well in the center of the dry ingredients.
4. Pour in the yogurt, oil, and rice milk.
5. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
6. Stir in the chili and corn kernels.
7. Pour the mixture into an oiled 9-inch-square baking pan.
8. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean.
9. Let cool slightly; cut into squares and serve warm.
10. Per square (12 squares per pan):
11. Calories: 128
12. Total fat: 4g
13. Protein: 3g
14. Fiber: 2g
15. Carbohydrate: 22g
16. Cholesterol: 0mg
17. Sodium: 257mg

stoneground, unbleached white flour, toasted wheat germ, baking soda, baking powder, salt, soy yogurt, olive oil, rice milk, hot chili, frozen corn kernels

Taken from www.epicurious.com/recipes/food/views/green-chili-cornbread-378994 (may not work)