Mexican Cornbread

Ingredients

• 0.1 teaspoon baking soda 
• 2 tablespoons egg substitute frozen thawed
• 2 tablespoons flour all-purpose
• 1 Dash garlic powder 
• 1 tablespoon green onions minced
• 1 teaspoon jalapeno minced seeded
• 0.5 ounce cheddar cheese shredded reduced-fat
• 0.3 cup no-salt-added corn cream-style
• 2 tablespoons nonfat buttermilk 
• 0.1 teaspoon salt 
• 0.5 teaspoon sugar 
• 0.3 cup cornmeal yellow

Equipment

• bowl
• oven

Directions

1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
2. Combine corn, buttermilk, and egg substitute; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cheese, green onions, and jalapeno pepper.
3. Coat 2 (4- x 2 1/2- x 1 1/4-inch) loafpans with cooking spray; place in oven for 3 minutes or until hot.
4. Remove from oven; spoon batter into pans.
5. Bake at 425 for 20 minutes or until golden.