Mexican Cornbread

Ingredients

• 1/4 cup yellow cornmeal
• 2 tablespoons all-purpose flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 teaspoon sugar
• Dash of garlic powder
• 1/4 cup no-salt-added cream-style corn
• 2 tablespoons nonfat buttermilk
• 2 tablespoons frozen egg substitute, thawed
• 2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese
• 1 tablespoon minced green onions
• 1 teaspoon seeded, minced jalapeno pepper
• Butter-flavored vegetable cooking spray

Preparation

1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine corn, buttermilk, and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cheese, green onions, and jalapeno pepper.
2. Coat 2 (4- x 2 1/2- x 1 1/4-inch) loafpans with cooking spray; place in oven for 3 minutes or until hot. Remove from oven; spoon batter into pans. Bake at 425° for 20 minutes or until golden.