RECIPE

1 medium red or green bell pepper, seeded and finely chopped

1 Tablespoon diced chilies*

1 cup soy milk

2 tablespoons lemon juice

1 cup unbleached white flour

1 cup yellow cornmeal

1 teaspoon non-aluminum baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

1 ear corn kernels cut from the cob or 1 - 12 oz. package of frozen corn

*Sold in jars in either hot or mild variety. Look in the Mexican food section.

Lightly oil an 8"X 8" inch baking pan with olive oil and dust with cornmeal.

Heat one tablespoon of the olive oil in a frying pan over medium heat.

Add the bell pepper and chilies and cook, stirring, until tender (about 5 minutes).

Remove from the pan and allow to cool.

Put the soymilk, the remaining olive oil, and the lemon juice into a small bowl and stir together.

Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl until combined.

Add the soymilk mixture and combine.

Do not over-mix the batter.

Fold in peppers and corn.

Spread batter evenly in the prepared pan.

Bake the bread until a toothpick inserted into the center comes out clean, 20-25 minutes.

Cool slightly, cut and serve.