Tex Mex Corn Bread Prep Time: 30 minutes Cook Time: 30 minutes Ingredients - 1/2 cup yellow corn meal - 1 cup all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/4 teaspoon coarsely ground black pepper - 1/8 teaspoon cayenne pepper - 3 large eggs, lightly beaten - 1/2 cup milk - 1 tablespoon butter, softened - 2 tablespoons honey - 1 small sweet onion, finely diced - 1 clove (to 2 cloves) garlic, minced - 1/2 cup canned corn, drained	1

	- 1/2 cup canned chopped tomatoes, drained - 1 jalapeño pepper, seeded and minced - 1/2 cup extra sharp cheddar cheese, shredded    Spicy, flavorful, Southwestern version of an old favorite. A terrific accompaniment for chili or boldly flavored soups.   Directions Preheat oven 425º F. In an 8 cup bowl, combine corn meal, flour, baking powder, salt, black pepper, and cayenne pepper. In a medium bowl, beat eggs. Add milk, butter, and honey. Add egg mixture to bowl with flour mixture, stir just until blended.   Add onions, garlic, corn, tomatoes, jalapeño pepper, and cheese. Blend well. Pour into prepared pan and bake for 20-25 minutes. Serve warm with butter.	2