Mexican Cornbread

1/2 c Whole wheat flour *
2 1/2 c All purpose flour
1/4 c Corn meal
1/4 c Sour cream
2/3 c Mexican style corn ***
1/4 c Juice--from can plus water
1/4 c Pace Picante sauce **
2 ts Baking Powder
1/4 ts Baking Soda
1 lg Egg
3/4 c Water
3 tb Sugar
3 tb Gluten
2 tb Oil
2 ts Yeast

* It may be necessary to add between 1 and 4 Tbs. of Whole Wheat flour depending upon the overall moisture content. Make determination at end of first kneading.

** Substitutions can probably be made. Pace is not as runny as some brands.

*** Plain fresh or canned corn can be substituted, however, mild Mexican style corn adds to the flavor and presentation.

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