Corn bread is the perfect accompaniment to chili or any hot soup or stew. Serve this one with salsa.

• Preheat oven to 400°F. Spray a 9″ square pan with nonstick baking spray containing flour and set aside.

• In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and chili powder. In a small bowl, combine Tabasco, jalapeño pepper, oil, egg, egg whites, and ¾ cup buttermilk and mix well.

• In a food processor or blender, place corn and ¾ cup buttermilk. Process or blend until smooth; add to oil mixture.

• Pour oil mixture into dry ingredients and mix until a batter forms. Spoon and spread into prepared pan. Bake for 20 to 25 minutes or until deep golden brown. Let cool for 10 minutes, then cut into squares to serve.