Mexican Corn Bread

Mexican Corn Bread
Can be served with any meal but is very high in carbohydrates.

1 cup cornmeal
1/2 cup each of amaranth flour and millet flour
1 tablespoon baking powder
1 teaspoon of sea salt (optional)
1 large egg
1 cup of unsweetened soy milk, or can substitute nut milk or 1 large beaten egg whites
1 can (17 ounces) unsweetened corn, drained
1/4 clarified butter (recipe below)
1 medium yellow onion, peeled and chopped
1 small fresh green chili chopped
1 medium red bell pepper chopped
cayenne pepper to taste (optional)

Preheat oven to 400.
Saute onions, green chili and red bell pepper until tender in skillet with melted clarified butter.
Mix first 7 ingredients in a bowl. After mixed add contents from skillet and mix. Pour in a greased 8-inch baking dish. Bake 35-40 minutes. Test for doneness with a toothpick.

37 carbohydrates each 2 2/3 inch piece, makes nine pieces