Preparation / Directions:
1. Preheat the oven to 450 F. Combine the cornmeal mix, egg substitute, water and applesauce. Add the onion and green pepper. Pour into an 8” skillet that has been coated with no-stick cooking spray.
2. Bake for 30-45 minutes, depending upon how crispy you like the crust.
Makes one 4 servings, 1 fat gram per serving
Vicki and her husband usually have this corn bread 3-4 times a week. The onions and peppers are optional but Park likes to add them because it doubles the size of the corn bread.