Well, I’m not sure why it calls itself cornbread really but it IS good!

Pecos Trail Cornbread
3/4 c. warm water
3 TB honey
1 1/2 tsp active dry yeast
2 TB light margarine
1 1/4 c. whole wheat flour
1/3 c. cornmeal
1/4 tsp. salt
1/4 c. roasted and peeled green chilies
1 c. all-purpose flour

In medium bowl, dissolve yeast in water and honey. Stir in margarine, whole wheat flour, cornmeal and salt.  Stir in chilies. Knead in enough additional flour to form a soft dough. Knead on lightly floured surface until smooth and elastic. Place in bowl sprayed with cooking spray, cover with warm towel and set in in warm place to rise. Spray 9×5 bread pan with cooking spray; set aside. When bread has doubled, punch it down and place in prepared pan. Cover again and return to warm place and let rise until almost doubled. While rising second time preheat oven to 375*. Bake 30 minutes until loaf sounds hollow when tapped. Check after 20 minutes.
Yield: 10 slices. Per slice= 146 Calories; 2g Fat (9.8% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.