Speckled Corn Bread

Ingredients

• 1 cup whole-kernel corn frozen thawed
• 1.3 cups self-rising cornmeal mix yellow
• 2 large egg whites lightly beaten
• 0.1 teaspoon ground pepper red
• 1 teaspoon butter 
• 1 cup bell pepper red chopped
• 0.7 cup self-rising flour 
• 1.3 cups skim milk 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• oven
• wire rack
• cake form

Directions

1. Preheat oven to 40
2. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray.
3. Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently.
4. Let cool.
5. Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist.
6. Pour batter into a 9-inch round cake pan coated with cooking spray.
7. Bake at 400 for 30 minutes or until a wooden pick inserted in center comes out clean.
8. Remove from pan; let cool completely on a wire rack.