Blue Cornbread

• Vegetable cooking spray
• 1 cup finely chopped sweet red pepper
• 1/2 cup finely chopped onion
• 1/4 cup minced jalapeno pepper
• 1 1/3 cups blue cornmeal
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 cup nonfat buttermilk
• 1/3 cup evaporated skimmed milk
• 1/4 cup frozen egg substitute, thawed
• 3 tablespoons reduced-calorie margarine, melted

1. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped red pepper, onion, and jalapenopepper; saute until tender.
2. Combine cornmeal and next 5 ingredients in a large bowl; make a well in center of mixture.
3. Combine buttermilk, skimmed milk, egg substitute, and melted margarine in a small bowl; add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Stir invegetable mixture.
4. Pour batter into a 9-inch square pan coated with cooking spray. Bake at 425u0b0 for 25 minutes or until golden. Cut into squares to serve.

vegetable cooking spray, sweet red pepper, onion, jalapeno pepper, cornmeal, allpurpose, baking powder, baking soda, salt, sugar, nonfat buttermilk, milk, frozen egg substitute, margarine

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