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Recipe Summary

Yield:
9 squares.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped red pepper, onion, and jalapenopepper; saute until tender.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

160 calories; calories from fat 19%; fat 3.4g; saturated fat 0.5g; mono fat 0g; poly fat 0g; protein 5.1g; carbohydrates 28.3g; fiber 0g; cholesterol 1mg; iron 0mg; sodium 294mg; calcium 0mg.
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