1 1/2 c. yellow cornmeal
1/2 c. white or whole-wheat flour
1 Tbsp. baking powder
1 egg or equivalent
1 c. nonfat milk, soy or rice milk
1 (16 or 17 oz.) can creamed corn
1/4 c. chopped onion
a couple Tbsp. chopped red pepper or pimento
1 small can Ortega chilies
1 tsp. chopped jalapeno chilies (as much or as little as you dare)

Mix dry ingredients. Mix wet ingredients. Blend together. Bake at 425° for 35 to 40 minutes in an 8-inch square pan or 15 to 20 minutes in muffin pans.