Moist Red Pepper Cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup ground flaxseed
• 1 tablespoon sugar
• 2-1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1-1/2 cups fat-free milk
• 1 tablespoon olive oil
• 1-1/2 cups frozen corn, thawed
• 1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese, divided
• 1/2 cup finely chopped sweet red pepper

1. In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper.
2. Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

flour, cornmeal, ground flaxseed, sugar, baking powder, salt, eggs, milk, olive oil, frozen corn, cheese, sweet red pepper

Taken from www.tasteofhome.com/recipes/moist-red-pepper-cornbread/ (may not work)