Title: Speckled Corn Bread
Categories: Breads
Yield: 12 Servings

1 ts Margarine
Cooking spray
1 c Frozen corn kernels, thawed
1 c Chopped red bell pepper
1 1/3 c Self-rising yellow cornmeal
-mix
2/3 c Self-rising flour
1 ts Sugar
1/8 ts Ground red pepper
1 1/4 c Skim milk
2 lg Egg whites, lightly beaten

1. Preheat oven to 400 degrees.

2. Melt margarine over medium-high heat in a nonstick skillet coated with
cooking spray. Saute corn and bell pepper 8 minutes or until corn is
lightly browned and pepper is tender; stir frequently. Let cool.

3. Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red
pepper 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
degrees for 30 minutes or until a wooden pick inserted in center comes out
clean. Remove from pan; let cool completely on a wire rack. Yield: 12
servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION: CALORIES 100 (9% from fat); FAT 1g (sat 0.2g, mono
0.3g, poly 0.4g); PROTEIN 3.8g; CARB 19.8g; FIBER 0.5g; CHOL 1mg; IRON
1.3mg; SODIUM 381mg; CALC 105mg
Recipe by: Cooking Light YEAR: 1996 ISSUE: NOV/DEC PAGE: 92

Posted to EAT-L Digest 17 Jan 97 by "Sharon L. Nardo"
on Jan 20, 1997.