Spicy Cornbread

1 1/2 c yellow cornmeal
1 1/2 c all purpose flour
1 tsp salt
2/3 c sugar
3 tsp baking powder
1 1/2 c buttermilk
4 eggs, separated

Optional:
1 jalapeno, minced
1 bunch cilantro, minced

Preheat oven to 425. Spray pan with vegetable spray. Combine the cornmeal, flour, salt, sugar and baking powder. If using peppers and herbs, add now. Combine the egg yolks and buttermilk. Add to the flour mixture, do not over mix. Whipe the whites separately until soft peaks form. Fold the beaten whites into the flour mixture. Pour into pan and bake until a skewer comes out dry - about 25 minutes.

Makes 1 9x13 pan.

Recipe from Gerri Sarnataro, Submitted by Kathryn Myers (RS cooking class)