Low Fat Roasted Red Pepper Cornbread

• 1 cup whole wheat flour
• 1 cup course ground cornmeal
• 14 cup sugar (more or less to taste)
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 teaspoon cumin
• 12 teaspoon dried chipotle powder
• 1 cup nonfat vanilla yogurt
• 4 ounces egg substitute
• 12 cup roasted red pepper, drained and diced

1. Preheat oven to 400 degrees.
2. Mix all dry ingredients together in mixing bowl.
3. Stir in yogurt and egg substitute until combined.
4. Mix in diced peppers.
5. Pour into greased 9" square pan or skillet.
6. Bake for about 20 minutes.

whole wheat flour, course ground cornmeal, sugar, baking soda, salt, cumin, chipotle powder, nonfat vanilla yogurt, egg substitute, red pepper

Taken from www.food.com/recipe/low-fat-roasted-red-pepper-cornbread-409311 (may not work)