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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
vegetable cooking spray |
1 cup finely chopped sweet red pepper |
1/2 cup finely chopped onion |
1/4 cup minced jalapeno pepper |
1 1/3 cups blue cornmeal |
2/3 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 tablespoons sugar |
1 cup nonfat buttermilk |
1/3 cup evaporated skimmed milk |
1/4 cup frozen egg substitute, thawed |
3 tablespoons reduced-calorie margarine, melted |
Directions:
1. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped red pepper, onion, and jalapenopepper; saute until tender.
2. Combine cornmeal and next 5 ingredients in a large bowl; make a well in center of mixture.
3. Combine buttermilk, skimmed milk, egg substitute, and melted margarine in a small bowl; add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Stir invegetable mixture.
4. Pour batter into a 9-inch square pan coated with cooking spray. Bake at 425° for 25 minutes or until golden. Cut into squares to serve.
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