Confetti Cornbread

• 2 large eggs (or equivalent egg substitute)
• 1 cup low-fat sour cream or 1 cup fat free sour cream
• 1/3 cup corn oil or 1/3 cup canola oil
• 1 cup cream-style corn
• 3/4 cup fresh corn kernels or 3/4 cup frozen corn kernels
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt (I usually reduce by half)
• 1/2 cup grated low-fat cheddar cheese or 1/2 cup monterey jack cheese
• 2 tablespoons hot peppers, seeded and minced (a blend of serrano and jalapeno is colorful and tasty)
• 3 scallions, minced
• 1 -2 garlic clove, minced
• 1 tablespoon red onion, minced
• 3 -5 dashes mild hot sauce (such as Red Hot or Tabasco)

1. Preheat the oven to 375 degrees and grease a 9X9 square pan.
2. Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
3. In a smaller bowl, combine the next 3 ingredients.
4. Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
5. Pour into pan and bake, approximately 40- 50 minutes.
6. Check doneness with fork or toothpick.
7. Remove from oven.
8. Top with butter pat and move it around until evenly coated.

eggs, lowfat sour cream, corn oil, creamstyle corn, fresh corn kernels, yellow cornmeal, baking powder, salt, cheddar cheese, hot peppers, scallions, garlic, red onion, dashes

Taken from www.food.com/recipe/confetti-cornbread-46176 (may not work)