|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|1% buttermilk/Soured milk||1 Cup (16 tbs)|
|Fat free egg substitute||1⁄2 Cup (8 tbs)|
|Non fat sour cream||1⁄3 Cup (5.33 tbs)|
|Canola oil||2 Tablespoon|
|Jalapeno pepper||1 , minced (Wear Plastic Gloves When Handling)|
|Frozen corn kernels||1⁄2 Cup (8 tbs)|
|Reduced fat cheddar cheese||2 Ounce, diced|
Preheat the oven to 400°F.
Coat a 9" X 9" baking dish with no-stick spray.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and black pepper.
Make a well in the center.
In a small bowl, whisk together the buttermilk, egg substitute, sour cream, oil, jalapeno peppers, corn, and Cheddar.
Pour into the flour mixture and stir until just combined; do not overmix.
Pour the batter into the prepared baking dish.
Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center of the cornbread comes out clean.
Let cool slightly in the pan on a wire rack.
Serve warm or at room temperature.