Mexican Corn Bread

	1 cup yellow corn meal
	1 cup all purpose flour
	1 Tbsp baking powder
	2 Tbsp sugar
	1 tsp ground cumin
	1/2 tsp garlic powder
	1/2 tsp chili powder
	1/2 tsp salt
	1/4 cup canned chopped green chilies
	1 cup milk
	1/4 cup butter, melted
	1 egg

Preheat oven to 425 F.

In a bowl, stir together corn meal, flour, baking powder, sugar, cumin, garlic powder, chili powder and salt.

Stir in chilies, milk, butter and egg.

Pour into a greased 8x8 inch pan

Bake for 20 minutes.

Makes 9 squares.