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.