Instructions: Makes 9 squares. OVO-LACTO

This is mild enough for the tender of tongue and flavorful enough for chili-heads, who may increase the heat by adding more cayenne pepper.

Preheat oven to 425 degrees. In large bowl, combine cornmeal, flour, baking powder and salt: whisk to blend. Add milk or soymilk, beaten egg or egg whites, oil and honey. Mix lightly with fork or fold with rubber spatula to blend. Add chilies and cayenne if desired. Fold in with spatula.

Line bottom of lightly oiled 8-inch square baking pan with waxed paper square cut to fit, tightly oil waxed paper. Scrape batter into pan. Bake until tester inserted in center comes out clean, 20 to 25 minutes. Run dinner knife or thin-blade spatula around edges to loosen. Turn out on board. Remove waxed paper. Turn right side up: cut into squares. Serve if desired, with soup, vegetable stew or a bowl of chili beans. Good for breakfast, too.

Makes 9
squares.

VARIATION: For basic cornbread, omit chilies and cayenne.

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