Mexican Corn Bread

Course : Breads
Serves: 6
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2 tablespoons vegetable oil
2 medium jalapeno peppers deveined -- seeded and chopped
1/2 cup onion chopped
1/2 cup red bell pepper diced
1 cup all-purpose flour
1 cup yellow cornmeal uncooked
1 tablespoons baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup corn kernels cooked and drained
1/2 cup milk lowfat 1%
1/2 cup yogurt plain nonfat
1 large egg white

Preparation / Directions:

Preheat oven to 400 oF. Spray 8" square baking pan with nonstick cooking spray. In large nonstick skillet, heat oil; add jalapeno peppers, onion and bell pepper. Cook over medium heat, stirring frequently, 8 minutes, until vegetables are tender. Transfer to small bowl; cool to room temperature. Meanwhile, in medium bowl, combine flour, cornmeal, baking powder, salt and sugar. Add corn, milk, yogurt and egg white to onion mixture; stir to combine. Add corn mixture to flour mixture; stir just until combined (do not over mix). Transfer mixture to prepared baking pan; bake 30 minutes, until corn bread pulls away from sides of pan. Transfer pan to wire rack to cool. Makes 6 servings.

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