Veggie Jalapeño Corn Bread

1/2 cup organic blue corn meal
1 heaping 1/2 c. organic yellow corn meal
1/2 c. organic buckwheat flour
1 t. aluminum free baking powder
1/2 t. baking soda
2 eggs, beaten
2 T. extra virgin olive oil
1/4 c. frozen mixed vegetables
1 chopped jalapeño
1 T. agave nectar or honey
3 T. water (you may need to add a little more if you use fresh rather than frozen veggies)

egg-free version
1/2 cup organic blue corn meal
1 heaping 1/2 c. organic yellow corn meal
1/2 c. organic buckwheat flour
1 t. aluminum free baking powder
1/2 t. baking soda
1/4 c. ground flaxseed
2 T. extra virgin olive oil
1/4 c. frozen mixed vegetables
1 chopped jalapeño
1 T. agave nectar or honey
1 oz. water

First, turn on some Lyle Lovett. Preheat your oven to 400 degrees. Mix everything together and put in a greased baking dish. Bake for 10-12 minutes or until tooth pick comes out clean. Let it cool before cutting and serving. This goes great served with a hearty soup or my Bison Chili.