Speckled Corn Bread Recipe
Ingredients
| Margarine | 1 Teaspoon | |
| Vegetable cooking spray | ||
| 1 cup frozen whole-kernel corn, thawed | ||
| Red bell pepper | 1 Cup (16 tbs), chopped | |
| Yellow cornmeal | 1 1/3 Cup (16 tbs) | |
| Rising flour | 2/3 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Skim milk | 1 1/4 Cup (16 tbs) | |
| 2 large egg whites, lightly beaten | ||
Directions
Preheat oven to 400°.
Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray.
Add corn and bell pepper; saute 8 minutes or until corn is lightly browned and pepper is tender; stir often.
Let cool.
Combine vegetable mixture, corn-meal mix, and next 3 ingredients 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; let cool completely on a wire rack.
Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray.
Add corn and bell pepper; saute 8 minutes or until corn is lightly browned and pepper is tender; stir often.
Let cool.
Combine vegetable mixture, corn-meal mix, and next 3 ingredients 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; let cool completely on a wire rack.
Chef
