Kokopelli Chile Cornbread

Kokopelli's Kitchen has some really exciting news to announce to all of the Kokopelli lovers out there. "Kokopelli's Stories and Recipes" has just been published this past month. This book, created by Bruce Fischer, provides the story of Kokopelli, the Southwest's most colorful character. The book also provides twenty-nine southwestern recipes - appetizers, side dishes and main dishes.

To introduce this book to the public, we are sharing the recipe for Kokopelli Chile Cornbread. Permission to print granted by Phoenix Publishing Group(www.phoenixpublishinggroup.net).

KOKOPELLI CHILE CORNBREAD

• 1 cup CORNMEAL
  
• 1 cup FLOUR
  
• 1 Tbsp. BAKING POWDER
  
• 1 tsp. SEA SALT
  
• 1 cup SKIM MILK
  
• 2 EGGS, slightly beaten
  
• 1 can (4 oz.) diced GREEN CHILES
  
• 1 can (15 oz.) creamed CORN
  
• ½ cup SALSA
  
• 1 cup shredded CHEDDAR CHEESE
  

Mix all ingredients together in a small bowl. Pour into a nonstick 9x13 inches baking pan. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Serve warm or allow to cool.