Blue Cornbread

Name: Blue Cornbread
Ingredients: Vegetable cooking spray; 1 cup finely chopped sweet red pepper; 1/2 cup finely chopped onion; 1/4 cup minced jalapeno pepper; 1 1/3 cups blue cornmeal; 2/3 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons sugar; 1 cup nonfat buttermilk; 1/3 cup evaporated skimmed milk; 1/4 cup frozen egg substitute, thawed; 3 tablespoons reduced-calorie margarine, melted

14 ingredients

4 steps

Ingredients

Vegetable cooking spray
1 cup finely chopped sweet red pepper
1/2 cup finely chopped onion
1/4 cup minced jalapeno pepper
1 1/3 cups blue cornmeal
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 cup nonfat buttermilk
1/3 cup evaporated skimmed milk
1/4 cup frozen egg substitute, thawed
3 tablespoons reduced-calorie margarine, melted

Directions

1

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped red pepper, onion, and jalapenopepper; saute until tender.
2

Combine cornmeal and next 5 ingredients in a large bowl; make a well in center of mixture.
3

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.
4

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.