Jalapeno Buttermilk Cornbread

• 1 cup self-rising flour
• 1 cup yellow cornmeal
• 1 cup buttermilk
• 1/4 cup egg substitute
• 3 tablespoon canola oil, divided
• 2 tablespoons honey
• 1 tablespoon reduced-fat mayonnaise
• 1/4 cup fresh or frozen corn, thawed
• 3 tablespoons shredded reduced-fat cheddar cheese
• 3 tablespoons finely chopped sweet red pepper
• 1/2 to 1 jalapeno pepper, seeded and finely chopped

1. Preheat oven to 425u0b0. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. cast-iron or other ovenproof skillet; place skillet in oven 4 minutes.
2. Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers.
3. Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.

flour, yellow cornmeal, buttermilk, egg substitute, canola oil, honey, mayonnaise, cheddar cheese, sweet red pepper, pepper

Taken from www.tasteofhome.com/recipes/jalapeno-buttermilk-cornbread/ (may not work)