Recipe by Cooking Light December 1998


Recipe Summary test

12 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

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

  • 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; cool completely on a wire rack.

  • Note: Substitute 1 1/3 cups plain yellow cornmeal, 2 teaspoons baking powder, and 1/2 teaspoon salt for 1 1/3 cups self-rising yellow cornmeal mix, if desired.

Nutrition Facts

100 calories; calories from fat 9%; fat 1g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.4g; protein 3.8g; carbohydrates 19.8g; fiber 0.5g; cholesterol 1mg; iron 1.3mg; sodium 381mg; calcium 105mg.