Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped red pepper, onion, and jalapenopepper; saute until tender.
Combine cornmeal and next 5 ingredients in a large bowl; make a well in center of mixture.
Combine buttermilk, skimmed milk, egg substitute, and melted margarine in a small bowl; add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Stir invegetable mixture.
Pour batter into a 9-inch square pan coated with cooking spray. Bake at 425° for 25 minutes or until golden. Cut into squares to serve.
Oxmoor House Cooking Light Collection
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