Blue Cornbread

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1.3 cups cornmeal blue
• 0.3 cup egg substitute frozen thawed
• 0.7 cup flour all-purpose
• 0.3 cup jalapeno minced
• 3 tablespoons butter melted reduced-calorie
• 1 cup nonfat buttermilk 
• 0.5 cup onion finely chopped
• 1 cup bell pepper sweet red finely chopped
• 0.5 teaspoon salt 
• 0.3 cup evaporated skimmed milk 
• 2 tablespoons sugar 

Equipment

• bowl
• frying pan
• oven

Directions

1. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add chopped red pepper, onion, and jalapenopepper; saute until tender.
3. Combine cornmeal and next 5 ingredients in a large bowl; make a well in center of mixture.
4. Combine buttermilk, skimmed milk, egg substitute, and melted margarine in a small bowl; add buttermilk mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Stir invegetable mixture.
5. Pour batter into a 9-inch square pan coated with cooking spray.
6. Bake at 425 for 25 minutes or until golden.
7. Cut into squares to serve.