Side Pannel
Speckled Corn Bread
Ingredients List
- 1 ts Margarine
- Cooking spray
- 1 c Frozen corn kernels, thawed
- 1 c Chopped red bell pepper
- 1 1/3 c Self-rising yellow cornmeal
- -mix
- 2/3 c Self-rising flour
- 1 ts Sugar
- 1/8 ts Ground red pepper
- 1 1/4 c Skim milk
- 2 lg Egg whites, lightly beaten
Directions
1. Preheat oven to 400 degrees.
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
degrees for 30 minutes or until a wooden pick inserted in center comes out
clean. Remove from pan; let cool completely on a wire rack. Yield: 12
servings (serving size: 1 wedge).
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
degrees for 30 minutes or until a wooden pick inserted in center comes out
clean. Remove from pan; let cool completely on a wire rack. Yield: 12
servings (serving size: 1 wedge).
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