Cream Cornbread

• 1 1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt (optional)
• 1 cup skim milk
• 1/4 cup vegetable oil
• 2 egg whites or 1 egg, beaten
• 1 (14 3/4 ounce) can creamed corn
• 1/4 cup onion (finely chopped)
• 1/2 tablespoon pepper
• 2 tablespoons canned chili peppers (finely chopped)
• 1/2 cup cheddar cheese (shredded)

1. Heat oven to 400u0b0F
2. Grease (spraying Pam is my 1st choice) an 11" (8 cup volume) oven proof casserole dish. (I use the deep dish baker from Pampered Chef.).
3. Combine dry ingredients.
4. Stir in milk, oil and egg, mixing until dry ingredients are moistened.
5. Gently blend in corn, pepper, onion, and chili peppers.
6. Pour into the casserole dish and top with shredded cheese.
7. Bake for 25-30 minutes.
8. Let set at least 10 minutes before cutting and serving.
9. Cut into 12 wedges.

flour, yellow cornmeal, sugar, baking powder, salt, milk, vegetable oil, egg whites, corn, onion, pepper, chili peppers, cheddar cheese

Taken from www.food.com/recipe/cream-cornbread-192490 (may not work)