Speckled Corn Bread
|Vegetable cooking spray||1 Tablespoon|
|Frozen whole kernel corn||1 Cup (16 tbs), thawed|
|Chopped red bell pepper||1 Cup (16 tbs)|
|Self-rising yellow cornmeal mix||1 1⁄3 Cup (21.33 tbs)|
|Self rising flour||2⁄3 Cup (10.67 tbs)|
|Ground red pepper||1⁄8 Teaspoon|
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Egg whites||2 Large, lightly beaten|
Preheat oven to 400°.
Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray.
Add corn and bell pepper; saute 8 minutes or until corn is lightly browned and pepper is tender; stir often.
Combine vegetable mixture, corn-meal mix, and next 3 ingredients 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.