|Yellow cornmeal||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Nonfat buttermilk||3⁄4 Cup (12 tbs)|
|Frozen egg substitute||2 Tablespoon, thawed|
|Margarine||1 Tablespoon, melted|
|Vegetable cooking spray||1 Tablespoon|
Combine first 7 ingredients in a bowl; make a well in center of mixture.
Combine buttermilk, egg substitute, and margarine; add to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into a 9-inch pieplate coated with cooking spray.
Bake at 400° for 14 minutes; remove from oven, and cool slightly on a wire rack.
Cut cornbread into 6 wedges, and serve warm.