YIELD Makes 12 servings
Tempt your tastebuds with this golden cornbread that boasts of flavors of the Southwest, with sweet and hot peppers, whole kernel corn, garlic and cumin.
INGREDIENTS
1/4 cup chopped red bell pepper 1/4 cup chopped green bell pepper Nonstick cooking spray 2 small jalapeño peppers,* minced 2 cloves garlic, minced 3/4 cup corn 1‑1/2 cups yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cumin 1/2 teaspoon salt 1‑1/2 cups lowfat buttermilk 1 egg 2 egg whites 4 tablespoons butter, melted *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- Preheat oven to 425°F. Spray 8X8-inch square baking pan with nonstick cooking spray; set aside.
- Spray small skillet with cooking spray. Add bell and jalapeño peppers and garlic; cook and stir 3 to 4 minutes or until peppers are tender. Stir in corn; cook 1 to 2 minutes. Remove from heat.
- Combine cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in large bowl. Add buttermilk, egg, egg whites and margarine; mix until blended. Stir in corn mixture.
- Pour batter into prepared baking pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. Cut into 12 squares before serving.