The windows were closed and the air was not safe to breathe outside, so you can guess what I did. I saw this recipe in Bon Appetit and considering the amount of Mexican inspired food we eat around these parts, it seemed like a worth while recipe to try out. The recipe comes from Casa Luna Bed and Breakfast. It was best fresh out of the oven, or heated a bit.

Chocolate Chip Corn Bread:
1 1/4 c. all purpose flour
3/4 c. cornmeal
1/4 c. sugar
2 t. baking powder
1/4 t. salt
1/2 c. semisweet choc. chips
1 c. milk
1/4 c. canola oil
2 eggs

Preheat to 375. Spray loaf pan. Whisk dry ingredients- stir in choc chips. Whisk wet ingredients and add to dry. Stir just until blended. Bake until done, about 35 min. Cool 10 min. then invert and transfer to rack to cool completely. Serve warm or at room temperature.