Instructions: * Note: The organic ingredients are available in health food sections of grocery stores and at health food stores.

For the Chipotle Corn Salsa: Stir together the corn, tomato, onion, bell pepper, serrano chile, chipotle chile, lime juice, oil, cilantro, salt and pepper in a small bowl. (Makes 2 1/4 cups)

For the Corn Bread: Heat the oven to 325 degrees. Sift together the cornmeal, pastry flour, sugar, baking powder, baking soda and salt into a large bowl.

In another bowl, combine the beaten eggs, buttermilk and melted butter. Add to the dry ingredients and stir to combine, being careful not to over-mix. Then add the cheese and half the salsa, stirring to blend.

Pour into a 10-inch cast-iron skillet and top with the remaining salsa. Bake until a toothpick inserted in the middle comes out dry, 30 to 35 minutes.

This recipe yields 8 to 10 servings.

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