Corn Bread with Cheddar and Chilies

Butter (for the pan)

1/2 cup allpurpose flour

1/4 cup wholewheat flour

1 1/4 cups stoneground yellow cornmeal

1 tablespoon sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

3 tablespoons butter, melted

1 cup milk

1 cup coarsely grated white cheddar

1 cup frozen yellow corn, thawed

1 Anaheim or other mild chili pepper, cored, seeded, and chopped

Preparation
1. Set the oven at 425 degrees. Butter a 9inch square baking pan.
2. In large bowl, whisk the all purpose and whole wheat flours, cornmeal, sugar, baking powder, and salt
to blend them.
3. In medium bowl with a fork, beat the egg, butter, and milk.
4. With a wooden spoon, stir the egg mixture into the flour mixture with a few quick strokes. Dont over
mix the batter. Gently fold in the cheese, corn, and peppers.
5. Transfer the batter to the baking pan. Bake the corn bread for 25 minutes or until firm to the touch and
lightly browned.