Mexican Cornbread

• 1/4 cup yellow cornmeal
• 2 tablespoons all-purpose flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 teaspoon sugar
• Dash of garlic powder
• 1/4 cup no-salt-added cream-style corn
• 2 tablespoons nonfat buttermilk
• 2 tablespoons frozen egg substitute, thawed
• 2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese
• 1 tablespoon minced green onions
• 1 teaspoon seeded, minced jalapeno pepper
• Butter-flavored vegetable cooking spray

1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine corn, buttermilk, and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cheese, green onions, and jalapeno pepper.
2. Coat 2 (4- x 2 1/2- x 1 1/4-inch) loafpans with cooking spray; place in oven for 3 minutes or until hot. Remove from oven; spoon batter into pans. Bake at 425u0b0 for 20 minutes or until golden.

yellow cornmeal, flour, baking soda, salt, sugar, garlic, nosalt, nonfat buttermilk, frozen egg substitute, cheddar cheese, green onions, jalapeno pepper, butter

Taken from www.myrecipes.com/recipe/mexican-cornbread (may not work)