From Sunset Low Fat Mexican Cooking.

In a small bowl, mix flour, cheese, cornmeal, sugar, baking powder, salt, baking soda, and cumin;set aside.

Coarsely chop corn in food processor or by hand. Add egg and egg white unitl just blended. Add flour mizture and stir until dry ingredients are evenly moistened.

Scrape dough directly onto a 12 by 15 inch nonstick baking sheet. Shape dough into a flat loaf about 1 1/2 inches think and 2 inches wide; keep loaf 1 inch form ends of baking sheet.

Bake loaf in a 325 degree oven until firm to the touch (about 25 min). Remove form oven and let stand until cool enough to touch; then cut loaf crosswise on baking sheet into 1/2 inch think slices. SPread slices apart. Bake in a 300 degree oven until sloces are lightly loasted all over (about 50 min) Trasfer to rack and let cool. Makes about 2 dozen biscuits.

-This is a cornbread recipie for those who like the cruchy rust the best