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CHILI CORNBREAD 

Makes 1 loaf 

From George Hirsch Living it UP! TV series 
www.georgehirschliving.com

6 ounces cornmeal, fine grind maize 
5 ounces all-purpose flour 
4 teaspoons baking powder 
2 tablespoons sugar 
1 tablespoon honey 
1/2 teaspoon salt 
1 cup plain low fat yogurt 
2 ounces skim milk 
2 egg whites, beaten slightly 
4 tablespoons olive oil 
2 jalapeno chilies 
4 cloves caramelized garlic 
1 green onion or scallion, chopped 
1/2 red pepper, roasted and chopped 
1 tablespoon sesame or poppy seeds, toasted 
1 tablespoon fresh cilantro leaves, rough chopped 

Pre heat oven to 400 degrees. Mix the cornmeal, flour, baking powder, sugar, salt, and honey. Add the yogurt, milk, egg whites, and olive oil. Combine the jalapenos, garlic, green onion, or scallion, red pepper, cilantro, and half the sesame, then stir in. Mix all the ingredients until the dough comes together, use caution to not over mix. 
Place the cornbread into a greased cake pan. Sprinkle the remaining sesame seeds on top. Bake for 25 to 30 minutes. Cool slightly before removing the bread from the pan