Mexican Cornbread

• 1 1/2 c. yellow cornmeal
• 1/2 c. all-purpose flour
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1 c. skim milk
• 1/4 c. egg substitute
• 3 Tbsp. margarine, melted
• 1 c. frozen whole kernel corn, thawed
• 1/2 c. Cheddar cheese, shredded
• 1 (4 oz.) can green chiles, chopped and drained
• 1/2 c. finely chopped onion
• 1/4 c. chopped sweet red pepper
• vegetable cooking spray

1. Combine cornmeal, flour, baking powder, salt and sugar.
2. Make a well in center of mixture.
3. Combine milk, egg substitute, margarine, corn, cheese, chiles, onion and red pepper.
4. Add to dry ingredients, stirring until just moistened.
5. Pour into a 9-inch square pan coated with cooking spray.
6. Bake at 425u0b0 for 25 to 30 minutes or until golden brown.
7. Yields 16 servings.

yellow cornmeal, allpurpose, baking powder, salt, milk, egg substitute, margarine, kernel corn, cheddar cheese, green chiles, onion, sweet red pepper, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403970 (may not work)