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Speckled Corn Bread

Yield 12 servings (serving size: 1 wedge)

Ingredients

  • 1 teaspoon margarine
  • Cooking spray
  • 1 cup frozen whole-kernel corn, thawed
  • 1 cup chopped red bell pepper
  • 1 1/3 cups self-rising yellow cornmeal mix
  • 2/3 cup self-rising flour
  • 1 teaspoon sugar
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups skim milk
  • 2 large egg whites, lightly beaten

Nutrition Information

  • calories 100
  • caloriesfromfat 9 %
  • fat 1 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 0.4 g
  • protein 3.8 g
  • carbohydrate 19.8 g
  • fiber 0.5 g
  • cholesterol 1 mg
  • iron 1.3 mg
  • sodium 381 mg
  • calcium 105 mg

How to Make It

  1. Preheat oven to 400°.

  2. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently. Let cool.

  3. Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper 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.