1/4 cup chopped, drained, roasted red pepper in water
1 (4-ounce) can chopped green chiles, drained
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Vegetable cooking spray
2 teaspoons all-purpose flour
How to Make It
Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine corn, buttermilk, margarine, egg, and egg whites; stir mixture well.
Press roasted red pepper and chiles between paper towels until barely moist. Add pepper and chiles to corn mixture, stirring well. Add corn mixture and cheese to dry ingredients, stirring just until dry ingredients are moistened.
Coat a 9- x 5- x 3-inch loafpan with cooking spray; sprinkle with 2 teaspoons flour. Spoon batter into prepared pan. Bake at 375° for 1 hour or until golden. Let cool in pan 10 minutes; remove loaf from pan, and let cool completely on a wire rack.
Light and Luscious
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