Speckled Corn Bread

By fluteanjel

Ingredients

• 1  teaspoon  margarine
• 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  skim milk
• 2  large egg whites, lightly beaten

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 400°.

Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently. Let cool.

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; let cool completely on a wire rack.