Moist Mexican Corn Bread

By Cindy_Wicker

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup ground flaxseed
• 1 tablespoon sugar
• 2-1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1-1/2 cups fat-free milk
• 1 tablespoon olive oil
• 1-1/2 cups frozen corn, thawed
• 1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
• 1/2 cup finely chopped sweet red pepper

Details

Servings 9

Preparation

Step 1

In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper.
Transfer to an 11-in. x 7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.

Nutritional Facts
1 piece equals 251 calories, 8 g fat (3 g saturated fat), 58 mg cholesterol, 563 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein.