Double Corn Bread

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup whole-kernel corn frozen thawed
• 1 large eggs lightly beaten
• 1 cup flour all-purpose
• 1 cup buttermilk low-fat
• 0.5 cup bell pepper diced red
• 0.5 teaspoon salt 
• 4 tablespoons stick margarine melted
• 2 tablespoons sugar 
• 1 cup cornmeal yellow

Equipment

• bowl
• oven
• knife
• baking pan
• measuring cup

Directions

1. Preheat oven to 42
2. Lightly spoon flour into a dry measuring cup, and level with a knife.
3. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, and make a well in center of mixture.
4. Combine buttermilk and next 4 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray.
5. Bake at 425 for 20 minutes or until a wooden pick inserted in center comes out clean.
6. Let stand 10 minutes.