Jalapeno Corn Bread

• 1/2 c. cornmeal
• 1/2 c. all purpose flour
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. garlic powder
• 1/2 c. cream style corn
• 1/4 c. egg substitute
• 1/4 c. reduced-fat cheddar cheese
• 1/4 c. fat-free milk
• 2 Tbsp. chopped green onion
• 1 Tbsp. butter or margarine, melted
• 2 tsp. chopped seeded jalapeno pepper

1. Preheat oven to 425u0b0.
2. In a large bowl, combine the first seven ingredients.
3. Combine the corn, egg substitute, cheese, milk, onion, butter and jalapeno.
4. Stir into dry ingredients just until moistened.
5. Pour into an 8-inch square baking dish coated with nonstick cooking spray.
6. Bake for 12 to 14 minutes or until a toothpick inserted near the center comes out clean.
7. Cut into squares; serve warm.
8. Makes 9 servings.

cornmeal, flour, sugar, salt, baking powder, baking soda, garlic powder, cream style corn, egg substitute, cheddar cheese, milk, green onion, butter, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=41592 (may not work)