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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe goes with Southern Corn Bread Dressing Ingredients:
1 teaspoon stick margarine or butter |
cooking spray |
1 cup frozen whole-kernel corn, thawed |
1 cup chopped red bell pepper |
1 1/3 cups self-rising yellow cornmeal mix |
2/3 cup self-rising flour |
1 teaspoon sugar |
1/8 teaspoon ground red pepper |
1 1/4 cups fat-free milk |
2 large egg whites, lightly beaten |
Directions:
1. Preheat oven to 400°.
2. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. Saute corn and bell pepper for 8 minutes or until corn is lightly browned and bell pepper is tender; stir frequently. Cool.
3. Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack.
4. Note: Substitute 1 1/3 cups plain yellow cornmeal, 2 teaspoons baking powder, and 1/2 teaspoon salt for 1 1/3 cups self-rising yellow cornmeal mix, if desired.
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